Perfect Little Shrimp Omelet

Jun 16, 2009 by Anna Migeon

An excellent recipe, this little omelet has everything to recommend it: speed, ease, flavor and nutritional value, plus easy on the budget. It even looked somewhat impressive and elegant. It was a big hit with my family, though their opinions were based on flavor alone.

I liked knowing I’d served a pretty optimal meal, health-wise, with remarkably little time, effort or expense, and without anyone feeling the least bit deprived. Shrimp is one of the highest protein foods available, and the eggs and fresh vegetables combined to make a meal with all fresh, primal foods—no compromises, nothing processed at all, unless you count the oil. Even the eggs were above average; I’m lucky to get real farm eggs from a friend.

Shrimp Avocado Omelet

(for one person—multiply accordingly. I made two servings at a time in the skillet, keeping the first warm in the oven while putting together the second two servings)

2 omega 3-enriched eggs

1/2 T olive oil or walnut oil

1 T chopped green onions

1 T chopped tomato

¼ C small cooked shrimp

1 tsp dried or 2-3 tsp fresh dill weed

¼ t black pepper

Mix eggs in a bowl, heat oil in nonstick skillet, then pour in eggs and cook slowly. Lift the edge to let uncooked egg run off underneath to cook. Or you can turn it over if you like your eggs well cooked and have the skill to turn it over without tearing it up (or don’t mind it being torn up a bit). Once the omelet is firm, sprinkle green onions, tomatoes and shrimp down the center and top with dill and pepper. Fold omelet sides over the middle and cook about a minute more. Serve topped with the guacamole below or any guacamole.

Quick Guacamole(makes enough for 5-6 omelets)

3 ripe avocados

A little minced onion (to taste)

¼ tsp black pepper

¼ tsp cayenne pepper

1 finely minced garlic clove

2 tsp lemon juice

Cut avocados in half and remove the seed with the tip of a knife. Scoop out the flesh and mash it up in a bowl. Combine with remaining ingredients and mix evenly.

Both recipes adapted from The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat (2002), by Loren Cordain, Ph.D.