SHRIMP AND CRAB OMELET ENJOY DAN:

SHRIMP AND CRAB OMELETTE FOR BERDENE by CHEF DAN:

Serves 2

INGREDIENTS:

8 ounces cooked shrimp

8 ounces lump crab

1/2-onion diced small

1/2-red bell pepper, diced small

1/2-cup sliced fresh mushrooms

2 garlic cloves, minced

2 tomatoes, chopped

4 eggs separated

4 tablespoons butter, divided

1 pinch sea salt

1 dash pepper

1 tablespoon sour cream

1 teaspoon old bay seasoning

1 cup shredded mozzarella cheese

1/4-cup Pace Picante sauce, warmed

DIRECTIONS:                      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Melt 2 tablespoons butter in a cast-iron skillet over medium-high heat.

2.   Stir in onion, bell pepper, mushrooms, tomatoes, and garlic, sauté for 5 minutes.

3.   Using a slotted spoon, transfer to a plate.

4.   Remove from heat.

5.   In a bowl beat egg yolks, sour cream, and a little salt and pepper to blend.

6.   In a separate bowl, beat egg whites with a beater until soft peaks form.

7.   Fold yolk mixture into white.

8.   Return skillet to medium-high heat.

9.    Add 2 tablespoons butter and when butter sizzles.

10.                Pour egg mixture into the skillet.

11.                And when set add onion mixture and sprinkle omelet with the cooked shrimp, crab meat, old bay, and half the mozzarella cheese.

12.                Cook for 3-4 minutes.

13.                Cover and place in the oven and bake for 20 minutes.

14.                Remove and run a knife all along the edge of the omelet to make sure it is not sticking to the sides.

15.                On a large dish cover skillet and flip over so the omelet falls onto the plate.

16.                Sprinkle with reaming mozzarella cheese and Pace Picante sauce.

ENJOY DAN:                       BON-APPETITE!!