Shrimp and Avocado Omelette

Ingredients

3 eggs

90 g shrimp

2 tbsp flour

Ghee

Salt to taste

Pepper to taste

1/4 avocado

2 tsp cilantro

Prepare the ingredients. Finely chop the onion. Remove the tails from the shrimp. You can cut the shrimp into pieces or leave them whole if they are not very large.

Heat a frying pan and melt ½ teaspoon of butter. Add the onion and shrimp and fry for about 2 minutes, until the onion softens. Set aside.

Next, lightly beat the eggs, season with salt and pepper. Melt another ½ teaspoon of ghee in the pan and pour in the egg mixture. Fry until the eggs are slightly set. Using a spatula, lift the edges of the crepe slightly so the uncooked portion of the omelet rolls under the raised edges and cooks as well.



Finely dice the cilantro and avocado and mix them with the shrimp and onion. Lightly salt the filling.



Spoon the filling onto one half of the omelet. Fold the other half over the filling and carefully transfer the omelet, tilting the pan so it slides onto a plate. The omelet is ready to serve. For those who like it spicy, drizzle with Tabasco sauce.



Bon appétit!