Big Shrimp Omelet
6 eggs
1 tablespoon butter, melted
1 tablespoon finely chopped green onion
1 teaspoon finely chopped parsley
1/3 cup butter
1/4 pound peeled, cleaned, freshly
boiled small shrimp
Pepper
Green onion, finely chopped
Salt
Garlic salt
American cheese (optional)

In a medium bowl beat the eggs thoroughly and add 1 tablespoon of
melted
butter and the onions. Add the parsley and mix lightly. In a warmed
cast
iron frying pan combine 1/3 cup of butter and the egg mixture,
increase
the heat slightly and roll the mixture as it cooks. Roll mixture over,
decrease the heat, and continue to cook. As the softness disappears,
add
the shrimp, pepper, another sprinkle of green onions, and season
lightly
with salt and garlic salt. If cheese is added, omit most of the garlic
salt. Serve with home-grown sliced tomatoes and freshly baked bread,
rolls, and home-made jams. Serves 2.


My little newsletter of this 'n that