DADDY’S  SUNDAY  BRUNCH OMELETTE


1 dozen eggs
1 dozen raw, fresh oysters, drained
1 cup cooked crab meat
1/8 pound unencased hot sausage, fried and drained
 (reserve drippings)
6 tablespoons cream
1 very finely chopped onion
1/4 cup minced fresh parsley
1/4 cup minced celery
Tabasco® sauce
Salt and pepper
Butter 
Rum for flaming (optional)

In a large, nonstick frying pan melt 3 tablespoons of butter, add in 
sausage drippings, onion, parsley and celery.  Cook about ten minutes
or until tender.  In large bowl, lightly beat the eggs, adding in the cream,
a couple of dashes of Tabasco®, salt and pepper.  Beat until frothy. 
Fold in the crab meat, sausage and oysters.  Pour into pan with the onion
mixture.  Fold from one side to the other, letting uncooked egg fall to the
sides, then folding in.  Do not overcook.  Slide out of pan onto warmed
platter.  If desired, pour a small amount of rum over the omelette and flame
briefly.   Yield: Serves 10-12. 

Serve for Sunday or holiday brunch with hash browns, buttered grits, and
hot biscuits.