Shrimp and crab omelet

I love a good omelet! I try mine with different meats and I love a good veggie omelet. Some of the various meats I use are sandwich meat from the deli section (salami is my favorite), Hillshire farm sausage, and leftover chicken or shrimp from a previous night’s dinner. We don’t waste meat around here because as my girl Donna says meat is a luxury. One day I had some crab that I needed to cook (before it got bad) and was wondering what to do with it and boom…did this recipe. I am a cook so I don’t write down a lot of things I had to create this 3 times to get the recipe together for y’all. Thank me later lol. Here is my Shrimp and crab omelet enjoy!

4 eggs

3 tablespoons of heavy cream

salt pepper to taste

1 tablespoon olive oil

1/4 cup sliced mushroom

1/4 cup of fresh spinach

1/4 cup of cooked shrimp meat

1/4 cup of lump crab meat

1/4 cup shredded Havarti cheese

In a bowl mix the eggs and heavy cream. Beat until well combined. Sprinkle with salt and pepper and mix. Drizzle olive oil in a large pan on medium heat. When oil is hot toss in mushrooms and spinach cook until tender remove from the pan and set aside. Pour in eggs cook for 2 min then sprinkle shrimp, crab, cheese, mushroom, and spinach. Fold the omelet in half and cook for 2 more min then remove.

I use blue crabs for my stuff but imitation crab is fine. I also can’t stand farm-raised shrimp yes I know real shrimp is a pain to clean but I prefer that shrimp. If you must use the farm-raised shrimp do so y’all know I’m picky about my food and things. You can also use lobster meat in place of anything to level it up.