2 eggs
2 Tbs. water
salt and pepper to taste
1 tsp. butter
? cup shrimp, cooked, peeled and de-veined
1 Tbs. black olives, sliced
1 Tbs. red onion, diced
1 Tbs. bell peppers, diced (any color or variety)
1 LC tortilla
Beat together eggs, water, salt and pepper, if desired, until well blended.

In a 10-inch non-tick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. Mixture should set immediately at the edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface.Tilt the pan as necessary, keeping the bottom covered with egg.

When the top is thickened and no visible liquid egg remains, fill one half of omelet with fillings. (If you put filling on the left side if you?re right handed and the right if you?re a lefty then it is easier to fold!) With pancake turner, fold omelet in half.

Plop the omelet into a LC WW tortilla that has been warmed on both sides and voila! You have a portable omelet.