ALASKA SEAFOOD OMELET

• 1 cup (about 5 oz.) poached Alaska salmon or 1 can (7-1/2 oz.) salmon, drained*
• 3 tbsp. butter or margarine, divided
• 6 eggs, beaten
• 1 tablespoon finely chopped green onion
• Dash each salt and pepper
• 1/3 cup dairy sour cream
• 2 tbsp. finely chopped parsley

Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley. Makes 3 or 4 servings.

*If desired, 1 cup (about 5 oz.) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafoods may be subsituted.

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