Seafood Omelette (4 servings) 8 chopped green onions 2 cups sliced mushrooms 1 cup chopped imitation or real crab meat 1/2 cup fat free sour cream 8 eggs 1/2 cup water Salt and pepper to taste 1/2 cup shredded Swiss cheese 6 cooked medium size shrimp -- halved lengthwise Spray a non-stick skillet with cooking spray. Saute onions and mushrooms over medium high heat until liquid has evaporated. Reduce to low; stir in crab meat and sour cream until heated through (sour cream should not boil); set aside. Beat 2 eggs with 2 tbsp (30 mL) water; season with salt and pepper. Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards center. When eggs are almost set on surface but still look moist, sprinkle 2 tbsp (30 mL) cheese over center of omelette. Lower heat to medium-low and place 1/3 cup (75 mL) crab meat mixture over half of the omelette. Fold the omelette in half and slide onto a warm plate. Repeat procedures to make 3 more omelettes. Garnish with shrimp halves. This great recipe is from the Canadian Egg Marketing Agency. It has crab in the middle and shrimp on the top. Mr Breakfast would like to thank Eggman for this recipe. Recipe number 220. Submitted 5/6/2002.