Shrimp Omelets

When you have lots of leftover shrimp like we often do (because your father always buys a pound or two too many) you have to come up with good ways to use them.  I am an omelet lover to the core.  I love the fact that you can take 2 eggs and add all kinds of different wonderful ingredients to create something new everyday.  This is a tasty way that I love to use leftover shrimp and you can just add in anything you have in the fridge that would go in an omelet to make it great.

Ingredients:
1/4 pound boiled leftover shrimp, shelled and chopped
eggs
shredded cheese of choice
diced onions
diced, fresh tomatoes
chopped spinach
diced peppers (optional)
diced mushrooms (optional)
2-3 tablespoons butter

Preparation:
Add a tablespoon of butter to pan and sauté onion, peppers, mushrooms for about 2 minutes and then add spinach last for about 30 seconds. 
Add chopped tomatoes and shrimp to mixture for another 30 seconds to warm through.
Remove mixture to a plate.
Add 2 tablespoons of butter to pan and melt.
Add eggs for omelet (I like 2 egg omelets), break yolks and add salt and pepper.
Cook until bubbling on edges and flip.
Cook another 30 seconds.
Add some of filling and top with cheese to one side of eggs and fold other side over to form omelet.
Cook another few seconds and remove to a plate.
Continue process for as many omelets as you need.  This recipe makes about 3-4.
Top omelets with salsa, sour cream, avocado, extra cheese or whatever you like!