My Korean Seafood Omelette

• 16 large shrimp (peeled, deviened, chopped)
• 1 pint shucked oyster (drained well, chopped)
• 10 ounces cod (chopped)
• 12 ounces tofu (drained well, chopped)
• 12 lb butternut squash (peeled, chopped)
• seasoned flour (with salt, fresh cracked pepper and Korean hot pepper flakes)
• 6 eggs (beaten)
• 2 egg yolks (beaten)
• 2 garlic cloves (minced)
• 2 tablespoons canola oil

1. Heat oven 400.
2. Prepare the shrimp, oysters, cod, tofu and squash.
3. Toss each with enough of the seasoned flour to just coat.
4. Beat together the egs, yolks, garlic and oil.
5. Fold in the seafood, tofu and squash.
6. Pour into a sprayed 9x13 baking dish.
7. Bake 35 mnutes.

shrimp, oyster, cod, well, butternut squash, flour, eggs, egg yolks, garlic, canola oil

Taken from www.food.com/recipe/my-korean-seafood-omelette-169721 (may not work)