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Seafood Omelet




Source of Recipe


cmcarolm/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8224.20

List of Ingredients




1 doz. Medium size Shrimp (Cooked and halved lengthwise)
8 oz. Crab Meat (Cooked or Imitation)
2 cups Fresh Mushrooms sliced
8 Green Onions chopped
1/2 cup Sour Cream
8 Eggs (2 per Omelette)
1 - 2 cups grated swiss cheese
2 Tbls. Butter or margarine

Recipe



Saute Onions and Mushrooms in 2 Tbls. Butter or
margarine until soft. Add seafood and add sour
cream, stir together and warm over very low
temperature and set aside. (Sour cream should not boil).

Whip eggs (2 at a time) and pour into a buttered
8" omelette pan over Medium high heat. Lift edges
frequently to allow uncooked portion to flow
underneath. Sprinkle 1/4 to 1/2 cup of cheese over
center portion of omelette. Cover and cook until egg
mixture is set (approx. 2 mins.).

Fold omelette over seafood portion, slide onto a
warm plate, garnish top with halved shrimp and a
sprig of parsley. Serve with fresh fruit and hot
muffins or sliced Tomato Soup Cake and Zucchini Bread.

Recipe makes 4 - Two-egg Omelettes.

You can also make one egg omelettes and reduce
filling accordingly.