INGREDIENTS:
• 1 lb shrimp, deveined
• ½ cup avocado, cut into cubes or strips
• 1 medium tomato, finely chopped
• 4 eggs
• 1 tbsp fresh cilantro, finely chopped
• 1 tsp coconut oil
• Sea salt and ground pepper to taste
METHOD:
• Boil the shrimp in salted water until it attains a pinkish colour, chop and keep aside.
• Place the avocado and tomatoes with cilantro, season with sea salt and pepper and toss them all together.
• Whisk the eggs in a separate bowl and pour it in a hot skillet, greased with coconut oil.
• Spread it by tilting the pan and cook until the omelette does not remain runny anymore and is cooked properly.
• Arrange the chopped shrimps onto one side of the egg and top it up with the tossed mixture.
• Wrap the other side of the egg over the stuffing and transfer onto a serving plate.