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Beacon Shrimp Omelet




Source of Recipe


softwear
-----SEAFOOD SAUCE-----
3 Tb Ketchup
1 1/2 Ts Lemon juice
1 T Creamed horseradish
1/4 Ts Worcestershire sauce
-----OMELET-----
1/2 Ts Hard margarine (or butter)
2 Lg Eggs, fork-beaten
3 Tb Light cream cheese, softened
-and cut up
2 Tb Chopped green onion
1/3 C Cooked fresh baby shrimp

SEAFOOD SAUCE: Combine ketchup, lemon juice, horseradish and Worcestershire sauce in small bowl. Makes 3 tbsp. sauce.

OMELET: Melt margarine in 8 inch non-stick frying pan over medium. Pour in eggs.

Cover.

Cook for 1 minute.

Push 1 side of egg away from edge, tipping pan so some uncooked egg flows underneath.

Cover.

Cook for 1 minute.

Scatter cream cheese over top.

Drizzle with seafood sauce.

Sprinkle with green onion and shrimp.

Cover.

Cook over low for 1 to 2 minutes until cheese is melted and shrimp is hot. Slide onto plate, folding one half over the other.

Serves 1