1/2 cup bay shrimp
1/4 cup crab meat
1 cup fresh spinach, chopped
2 slices bacon, raw
1/4 cup heavy cream
1 tablespoon onion, chopped
1 tablespoon Parmesan cheese
2 tablespoons mushrooms, sliced
6 large eggs
salt and pepper to taste
In a heavy saute pan over medium-high heat, add the bacon and cook for one to two minutes. Add the onions and cook for two more minutes. Add the spinach and mushrooms and cook for one more minute. Drain off the juices and add the cream. Cook for one minute. Add the seafood and cheese and set aside.
Place three large eggs in a bowl, add salt and pepper to taste, and whip the eggs. Place the whipped eggs in a non-stick pan over medium heat. As the eggs begin to cook, using a rubber spatula, push the cooked eggs to the center and uncooked eggs to the edges of the pan. When eggs are cooked but still moist, flip omelet over, add 1/4 of seafood mixture, and slide onto a plate, folding omelet in half. Top omelet with additional 1/4 of seafood mixture and serve.
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