Seafood Omelet
Serves 4

INGREDIENTS:

1/4 cup diced Mayport shrimp

1/4 cup diced sea scallops

1/4 cup diced tomatoes

1/4 cup chopped spinach fresh

1/2 cup goat cheese

12 eggs large

Salt and pepper

butter

PREPARATION:

In a non-stick omelet pan add a tablespoon of butter. When hot add the shrimp and scallops and sauté until cooked throughout. Add the tomatoes and 3 well scrambled eggs. As the omelet sets up on bottom add the spinach and flip the omelet. Cook for a moment and flip again. Add the goat cheese and fold over on a plate. Enjoy.