S aute Onions and Mushrooms in 2 Tbls. Add seafood and add sour cream, stir together and warm over very low temperature and set aside.
Lift edges frequently to allow uncooked portion to flow underneath.
Cover and cook 1 to 2 minutes at Medium. F old omelette over seafood portion, slide onto a warm plate, garnish top with halved shrimp and a sprig of parsley. Serve with fresh fruit and hot muffins or sliced Tomato Soup Cake and Zucchini Bread. You can also make one egg omelettes and reduce filling accordingly.