SPEEDY SEAFOOD OMELET

Ingredients

• 2 teaspoons macadamia nut oil, coconut oil or ghee
• 4 eggs
• 6 shrimp, peeled, deveined and cooked
• 4 green onions, diced
• ¼ teaspoon white pepper
• optional- ½ cup bean spouts
• optional- 1 teaspoon fresh ginger minced (or ¼ teaspoon dried)
• optional- ¼ avocado sliced
• salt to taste

Directions

Preparation:

1. Place eggs and white pepper in a bowl and whisk until mixed thoroughly. Set aside.
2. Heat oil in an omelet pan or medium size pan over medium heat. Add green onions and ginger if desired. Sautee for one minute. If using dried ginger add to egg mixture.
3. Add egg mixture to pan and allow it to spread evenly. Cover for skillet for about 60 seconds to give eggs a chance to set. Remove cover and gently lift edges to check for doneness. When eggs are firm enough, but not overcooked, flip the omelet like a large pancake and allow it to cook for about another minute.
4. As soon as you flip the omelet add shrimp. Don’t add them too soon or they will overcook. You just want them to get warm. Salt to taste.
5. Remove from heat. Gently fold omelet in half cut in half.
6. Place one half on two plates and top with avocado and bean sprouts if desired.

http://www.amenlifestyle.com/tana-s-recipes/speedy-seafood-omelet-2/