Scrambled Eggs with Avocado and Shrimp
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 3 min
3 large eggs
3 ½ oz (100 g) small shrimp, peeled and deveined
1 avocado, diced
½ teaspoon lemon juice
2 tablespoons mayonnaise
1 tablespoon and 1 teaspoon vegetable oil, divided
Sprinkle salt on shrimp and lightly rub. Rinse well and pat dry using paper towels. Drizzle lemon juice on the diced avocado to keep it from turning brown.
In a small bowl, add eggs and mayonnaise and mix well.
Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add in egg mixture and continue to stir with a spatula. Once the eggs start to harden, transfer to a plate.
Add 1 teaspoon of oil and shrimp in the pan, sauté over low heat for about 2 minutes until cooked through and turn off heat. Add back avocado and eggs, lightly stir over residual heat and serve.
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