Seafood Omelette

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
100 g ground pork
100 g shrimps, shelled
1 pc medium red bell pepper, diced
1/2 cup diced kamote (sweet potato)
2 tbsp margarine
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, drained
1 kg tulya (clams), boiled and shells removed
2 stalks green onion, chopped
6 pc eggs

HERE'S HOW:

1. SAUTÉ garlic, onion, pork, shrimps, bell pepper and kamote in margarine. Add DEL MONTE Crushed Pineapple, tulya meat and green onions. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/2 tsp pepper. Set aside.
2. BEAT eggs one at a time. Season with salt to taste. Pour into lightly oiled frying pan. Cook over moderate heat until eggs begin to set. Spread 6 tbsp of sautéed mixture over egg.
3. FOLD over two sides of omelette until filling is covered. Transfer into plate. If desired, garnish with sliced cucumbers and tomatoes. Serve with DEL MONTE Ketchup.

Serves 6
Rich in Vitamin B12- prevents anemia.