In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the milk, cooking until the sauce thickens. Stir in the chopped artichokes and jalapeño, and season with salt and pepper to taste. Set aside.

Cooking the Omelet

Prepare the Omelet Filling

In a skillet, sauté the shrimp until pink and cooked through. Add the crab meat, spinach, and tomatoes, cooking until the spinach wilts. Season with salt and pepper.

Cook the Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. In a non-stick skillet, pour in the eggs and cook over medium-low heat, gently pushing the edges towards the center as they set.

Assemble the Omelet

Once the eggs are set, add the shrimp and crab mixture on one half of the omelet, sprinkle with jack cheese, and fold the other half over. Cook for another minute until the cheese melts.

Preparing the Breakfast Potatoes

Cook the Potatoes

In a separate skillet, heat the olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden brown and tender, about 15-20 minutes, stirring occasionally.

Serving

Plate the Dish

Serve the omelet with a drizzle of the jalapeño white sauce on top, alongside the breakfast potatoes and a side of mixed berries and banana slices.