4 eggs
1/4 c. milk
Dash of Lemon-Pepper & Cavender's seasoning
Dab of butter
1/3 c. grated Monterey Jack or Swiss cheese
3/4 c. cooked seafood (lobster, shrimp or scallops), chopped
Dash of hot pepper sauce (optional)

Mix eggs in large bowl with milk, add seasoning and beat thoroughly. Warm an omelet pan or skillet with butter just until it melts, over low heat. Slowly add half of the egg mixture while shaking pan like popcorn rather constantly and lifting the edges with a pancake turner. After the edges gel and brown, begin adding alternately the seafood, cheese and rest of the egg mixture. Cook slowly over low until edge is well-browned and the omelet is sliding on the pan. Fold in half, cook until well-formed and enjoy.