|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.
Serving size: Complete recipe
Calories 1316 Calories from Fat 947
% Daily Value*
Total Fat 107 g164.9%
Saturated Fat 51.2 g256%
Trans Fat 0 g
Cholesterol 1871.3 mg623.8%
Sodium 2798.2 mg116.6%
Total Carbohydrates 32 g10.6%
Dietary Fiber 2.9 g11.4%
Sugars 17.1 g
Protein 61 g121.8%
Vitamin A 124.1% Vitamin C 66.5%
Calcium 56.1% Iron 51.5%
*Based on a 2000 Calorie diet