Peruvian Shrimp Scampi Brunch Omelette with Avocado Salsa

Allergens

Eggs, Shrimp, Dairy (if using feta cheese)

Ingredients

• 12 large eggs
• 1 lb shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. In a large bowl, whisk the eggs with salt and pepper to taste. Set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes, sautéing for 1 2 minutes until fragrant.
3. Add shrimp to the pan, cooking for 2 3 minutes per side or until pink and cooked through. Season with salt and pepper to taste, then remove from pan.
4. In a separate bowl, combine avocado, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
5. Heat 1 tablespoon of olive oil in an omelette pan over medium heat. Pour in half of the whisked eggs and cook until set.
6. Place cooked shrimp on one side of the omelette, then sprinkle with parsley. Fold the omelette in half, allowing the residual heat to finish cooking the eggs. Remove from pan and let rest for a minute.
7. Repeat steps 5 6 for the remaining eggs.
8. Serve the omelettes on plates, topping each with a generous spoonful of avocado salsa. Sprinkle crumbled feta cheese over the top if desired.

Chef’s Insight

Use fresh shrimp for the best flavor and texture. - Experiment with different herbs in the avocado salsa, such as basil or mint.

Notes

Feel free to adjust the amount of spice to your preference by adding more or less red pepper flakes.