Vietnamese Breakfast Beef & Shrimp Omelette with Avocado Rice

A gourmet Vietnamese-inspired breakfast dish featuring a delicate omelette filled with marinated beef and shrimp, served over creamy avocado rice. The dish combines the richness of butter, cheese, and eggs, with the freshness of herbs, vegetables, and a touch of tangy lemon.

Total time: 30 min

Servings: 4

Calories: 650 per serving

Protein: 40g | Carbs: 55g | Fat: 35g

Ingredients

• 200g beef tenderloin, thinly sliced
• 200g shrimp, peeled and deveined
• 1/2 cup milk
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1/2 cup grated cheese (e.g., Gruyère or Comté)
• 6 eggs
• 1 large onion, finely sliced
• 1 large tomato, diced
• 2 cups fresh spinach leaves
• Salt to taste
• 4 slices crusty bread
• 1 cup cooked jasmine rice
• 1 red bell pepper, finely diced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon honey
• Fresh herbs (such as cilantro and basil), chopped
• 2 ripe avocados, diced

Instructions

1. Marinate the beef and shrimp in a bowl with minced garlic, ginger, 1 tablespoon olive oil, lemon juice, and a pinch of salt. Allow to sit for 10 minutes.
2. Heat a non-stick skillet over medium-high heat. Add 1 tablespoon butter and sautée onion until translucent, about 3 minutes. Add marinated beef and shrimp and cook until shrimp are pink and beef is cooked, about 4 minutes. Remove from heat and set aside.
3. In a separate bowl, whisk eggs with milk, salt, and chopped herbs. Heat another tablespoon of butter in a skillet over medium heat and pour in the egg mixture. Allow to set slightly, and then stir in spinach, cheese, half of the tomatoes, and the cooked beef and shrimp. Fold the omelette carefully and cook for another 2 minutes until set.
4. Meanwhile, gently mash the avocado with a fork, combining with cooked rice, diced bell pepper, remaining tomatoes, a tablespoon of olive oil, and season with salt to taste.
5. Toast bread slices until golden brown and brush with remaining butter mixed with honey.
6. Serve the omelette over a bed of avocado rice, garnished with fresh herbs and lemon wedges, alongside toasted bread.