Crawfish Omelet

• 1 cup cleaned crawfish tails (save the fat from the tails)
• ½ cup onions, chopped
• Salt and

Sauté onions in margarine until clear. Add crawfish and simmer until crawfish are tender or nearly done.

Beat eggs well. Put enough butter or margarine in frying pan to cook eggs (about 2 teaspoons). Cook and fold in crawfish and cook until firm. This is a well done omelet.