California Avocado and Shrimp Omelet

Ingredients

 * 1 dozen eggs
 * ¼ cup chopped parsley
 * 4 Tbsp lemon juice, divided
 * ½ tsp salt
 * ¼ tsp hot pepper sauce
 * 2 California avocados (1 pound), diced
 * 3 Tbsp butter
 * 6 oz bay shrimp
 * 6 parsley sprigs

Directions

 * 1) Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper sauce; reserve.
 * 2) Gently toss avocado with remaining 1 tablespoon lemon juice; reserve.
 * 3) Heat butter in a large omelet pan.
 * 4) Pour egg mixture into pan.
 * 5) Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.
 * 6) Scatter reserved avocado and Shrimp over omelet.
 * 7) Fold omelet in half; heat another minute or two.
 * 8) Slide onto a warmed serving plate; garnish with parsley sprigs.
 * 9) To serve, cut omelet into four wedges.