8 GREEN ONION, chopped
2 cups sliced fresh MUSHROOMS
2 Tbsp. BUTTER or MARGARINE
12 med. SHRIMP, cooked and halved lengthwise
8 oz. cooked or IMITATION CRAB MEAT
1/2 cup SOUR CREAM
8 EGGS
1/2 cup grated SWISS CHEESE

Source: Western Breakfast & Brunch Recipes
Publisher: Golden West Publishers
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Saute onions and mushrooms in butter or margarine until soft. Add seafood and sour cream; stir together and warm over very low temperature (do not boil!). Set aside. Whip eggs, two at a time, and pour into a buttered 8-inch omelette pan over medium-high heat. Lift edges frequently to allow uncooked portion to flow underneath. Sprinkle one quarter to one half cup of cheese over center portion on the omelette. Cover and cook until egg mixture is set (about two minutes). Add seafood mixture and fold omelette over. Slide onto a warm plate and garnish the top with halved shrimp and a sprig of parsley. Serve with fresh fruit and hot muffins

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