Recipe: Seafood omelet from Pussers

Seafood Omelet
Serves 4


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



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.

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