Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           clarified butter
     1/2  cup           salmon -- 1-inch pieces
     1/2  cup           bay or sea scallops
     1/2  cup           rockfish -- firm white fish
     1/3  cup           shrimp -- small
     1/3  cup           mushrooms -- sliced
     1/4  cup           onions -- thinly sliced
                        garlic cloves -- crushed
                        lemon juice
     1/4  teaspoon      dried oregano
   3      tablespoons   white wine
   2                    eggs
     1/4  cup           half and half
   2                    Tabasco -- shakes
   1                    tomatoes -- thinly sliced
     1/2  cup           cheese -- shredded
                        sour cream

Preparation:

In 1/4 cup clarified butter, sauté 1/2 cup 1-inch salmon pieces, 1/2 cup scallops, 1/2 cup rockfish pieces (firm white fish), 1/3 cup shrimp, 1/3 cup sliced mushrooms, 1/4 cup thinly sliced onions, 1/2 tsp. oregano and 2- 3 Tablespoons white wine. In a bowl beat 3 eggs. Add 1/4 cup half and half and 2 shakes of Tabasco. Beat well. Slice one tomato in thin slices, set slices aside. Heat butter in a small omelets pan, add egg mixture. When eggs have begun to set around the edge, add seafood mixture. Work the mixture together, gently. When the mixture has begun to set, remove from the heat. Place the tomato slices on top in a circular pattern. Sprinkle with shredded or chunked cheese. Place pan in 425F oven for 4-5 minutes. Remove to serving plate, add a dollop of sour cream. Low fat sour cream can be substituted, and I like to use a non-stick pan to cut down on the butter used.