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Seafood Omelette

1 dozen shrimp, cooked and halved lengthwise
8 oz. crab meat
2 cups fresh mushrooms, sliced
8 green onions, chopped
1/2 cup sour cream
8 eggs
1 - 2 cups grated swiss cheese
2 Tbls. butter or margarine

Saute onions and mushrooms in 2 butter until soft. Add seafood and
add sour cream, stir together and warm over very low temperature
and set aside. (Do 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 (about 2 minutes). 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.

Makes 4 two-egg omelettes.

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