1 (15 oz.) can salmon (crabmeat or shrimp may be sub.)
6 eggs, separated
3 tbsp. butter
1/2 c. mushrooms
2 tbsp. chopped green onions
1/2 c. grated Swiss cheese
Salt & pepper to taste

Preheat oven to 350 degrees. Drain salmon and remove skin and bones. Saute mushrooms and green onions in 2 tablespoons butter. Beat egg whites until stiff.

In a separate bowl beat egg yolks, salt and pepper. Fold into the beaten egg whites. Then add mushrooms, onions, grated cheese and flaked salmon. Fold in gently.

Melt 1 tablespoon butter in a heavy skillet. Pour omelet mixture into the skillet and spread evenly. Cook over low heat 3-5 minutes to brown the bottom. Then bake at 350 degrees for 5-10 minutes until a knife inserted in the center comes out clean. Serves 4.