Avocado and Shrimp Omelet

6 eggs
2 Tbsp. chopped parsley
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 large* ripe avocado, diced
1 1/2 Tbsp. avocado oil
3 oz. bay shrimp
3 parsley sprigs

* Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Beat together eggs, parsley, 3/4 of the lemon juice, salt, and hot pepper sauce; reserve.

Gently toss avocado with remaining lemon juice; reserve.

Heat oil in an omelet pan. (Use a large omelet pan for four or more servings.)

Pour egg mixture into pan.

Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.

Scatter reserved avocado and shrimp over omelet.

Fold omelet in half; heat another minute or two.

Slide onto a warmed serving plate; garnish with parsley sprigs.

To serve, cut omelet into wedges.

From: California Avocado Commission