Topping

Heat butter in a large sauté skillet on medium heat. Add red onions, both bell peppers, and garlic and cook until soft. Add shrimp and cook until they start to turn pink. Add sherry and reduce liquid by two-thirds. Add crawfish, crab, Creole seasoning, and cream and reduce by two-thirds. Stir in green onions and parsley.

Set aside and keep warm.

Omelet

Heat 1 tablespoon butter or margarine in an omelet skillet on medium heat. Add the 1/4 of the beaten eggs and 1 pinch of salt. As the sides cook, using a rubber spatula, pull the firm edges toward the middle of the pan and let the egg run under and toward the edges (this will fluff the omelet).
When three quarters of the way cooked, flip over and cook on the other side. When cooked through, spoon a quarter of the Seafood Orleans base onto the center of the omelet and fold the omelet over the other half. 
Repeat for 3 more omelets.

Garnish with an orange slice and a parsley sprig.