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Juan's "Super" Omelet
3 oz. can of shrimp
3 oz. can of salmon
1/4 c. of mushrooms
1/4 c.of diced asparagus spears
4 eggs, whipped
2 tbsp of sour cream
1 tbsp of vegetable oil
½ c. of con queso
4 oz. of Pain Is Good Batch #218 Smoked Jalapeno Salsa
Heat vegetable oil, pour 1/2 the eggs in skillet, when the eggs start to cook, drag them a little at a time going around the entire skillet to the middle of the skillet, let the raw egg run to the outside continue to do this till very little raw egg is left. Spoon 1/2 of all the ingredients onto 1/2 of the egg, except salsa. Fold the other side of the omelet over all the ingredients forming a pouch. Top with the salsa and sour cream. Don’t worry if the egg isn’t totally done when you fold it, the heat will continue to cook it to the correct temperature. Remember an omelet should not be brown, so don’t overcook. Repeat process for second omelet. Yields 2 Omelets.
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