|Frozen cream of shrimp soup||10 Ounce, condensed (for sauce)|
|Milk||1⁄2 Cup (8 tbs) (for sauce)|
|Parsley||2 Tablespoon, chopped (for sauce)|
|Eggs||8 (For Omelette)|
|Milk||1⁄2 Cup (8 tbs) (For Omelette)|
|Salt||1⁄4 Teaspoon (For Omelette)|
|Pepper||1 Dash (For Omelette)|
|Butter/Margarine||4 Tablespoon (For Omelette)|
For sauce, combine soup, milk, and parsley.
Heat; stir now and then.
For omelet, beat eggs, milk, and seasonings together.
Heat butter in skillet; pour in egg mixture.
As undersurface becomes set, start lifting it slightly with spatula to let uncooked portion flow underneath and cook.
When omelet is cooked but still moist, loosen edges and bottom.
Pour sauce in center; fold one half over and roll omelet onto warm platter.