24 large eggs, beaten 12 oz. lump crabmeat, flaked 12 oz. cooked medium shrimp, peeled 1/4 cup chopped chives 2 Tbsps. Tamari soy sauce 1 Tbsp. garlic chili sauce 1 cup green onions, chopped 1 cup fresh mung bean sprouts 6 Tbsps. vegetable oil
In large bowl, blend eggs, crab and shrimp.
Stir in chives, soy sauce, chili sauce, green onions, and bean sprouts.
In each of two 12-inch oven-proof skillets, heat 3 Tbsps. oil over medium high heat. Add half of egg mixture, about 5 cups, to each pan.
Cook eggs, tilting pan to let uncooked eggs reach pan bottom, about 8-10 minutes, until omelet is firm throughout with no visible liquid egg remaining. Finish omelet under broiler until golden brown.
Cut each pan into 6 wedges; serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Recipe from Patrick Lovineau, Test Kitchen Chef, University of Notre Dame.
YIELD: 12 servings