We don't make nearly enough brunch/breakfast recipes. And we love brunch! Our favorites are omelets and lox (bloody mary's are always a good treat too :). These omelets kind of have a tex-mex twist with the avocados-pico topping. Gruyere adds a nice, strong taste - you can always substitute with pepper-jack or cheddar though if you'd like. Enjoy these tasty omelets on a nice Saturday morning! Serves 2.
- 1 medium tomato, diced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 eggs (2 whole eggs, 4 whites only)
- 2 tbsp. skim milk
- 1 tablespoon butter
- 1/2 lb shrimp, cooked, chopped into thirds
- 1/2 cup gruyere cheese, grated cheese
- Combine tomato, avocado and cilantro together in a small bowl. Add salt and pepper, to taste. Set aside.
- Separate eggs so that you are using two whole eggs and four egg whites. Beat eggs and milk in a medium bowl until whites and yolks are combined.Over medium-high heat, melt butter in a 6- or 8-inch non-stick skillet.
- Pour 1/2 of egg mixture into the hot skillet, tilting and shaking the pan gently with one hand while stirring eggs briskly with the flat of a fork. Tilt pan and lift edges of omelet with a fork to allow runny egg to reach sides and cook.
- When eggs begin to firm up and there is almost no runny egg left, add shrimp and cheese, spreading them over the center third of the omelet. Immediately use the fork to fold each side of omelet up over center filling. Tilt the pan to help roll omelet into a loose cylinder. Cook 10 to 30 seconds longer, depending on how brown you prefer the bottom (check for brownness by lifting a corner).
- Slide omelet onto a warmed plate, top with 1/2 of the tomato-avocado mixture. Repeat process with second omelet. Top with freshly ground black pepper and serve hot.