Oriental Seafood Omelet

Step 1: In a small skillet, melt 2 tablespoons of butter. Saute the mushrooms until soft. Remove pan from heat; stir in scallions, bean sprouts, seafood and soy sauce. Set aside.

Step 2: Meanwhile, in a small bowl, whisk the eggs, salt, black pepper; the eggs don't need to be frothy. (Because this recipe makes 2 omelet's you may want to divide/prepare the egg mixture into two bowls, this will make it easier to divide your omelet's separately)

Step 3: In a 7" non-stick skillet, over moderate heat, melt 2 butter, preferably in a 7-inch non-stick skillet, over moderate heat.

Step 4: When butter sizzles, pour in egg mixture (remember, half of egg mixture). Tilt pan so eggs cover the bottom. Using a narrow spatula, pull the cooked part of the egg into the center, then tilt the pan to allow the uncooked eggs to flow onto the bottom.

Step 5: When the omelet is just done to your liking, spoon half side of omelet with half mixture of the seafood filling.

Step 6: Slide the filled half onto a plate and fold the remaining half over to cover the filling.

Step 7: Repeat with the second omelet, using the additional 2 tablespoons of butter and proceeding as described above.

Step 8: *NOTE: Of course, if you decide to make a larger omelet, cook it in a larger skillet without dividing the egg and filling mixture.

Step 9: Once done, just cut and divide it, that's all up to you. Enjoy!*