Title: Creole Omelet
Categories: Cajun Egg Ethnic
Yield: 6 Servings
| 3 | tb | Vegetable oil |
| 12 | oz | Potatoes, peeled and thinly |
| | | Sliced, about 2 cups |
| 1 | md | Red bell pepper, cored, |
| | | Seeded and cut into thin |
| | | Strips, about 1 cup |
| 1 | md | Onion,diced, about 3/4 cup |
| 1 | md | Rib celery, cut into thin |
| | | 2" strips, about 1/2 cup |
| 8 | lg | Eggs |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground red cayenne pepper |
| 1 | pk | (10 oz) frozen whole okra, |
| | | Thawed |
| 4 | oz | Cooked ham, diced, about |
| | | 1 cup |
| | | Fresh parsley sprigs, |
| | | Optional |
In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add
potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring
frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat
eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg
mixture into skillet;scatter okra and diced ham over top.Reduce heat to
medium.Cook 10 minutes until sides and bottom of omelet are
set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat
source;broil 3 to 5 minutes until top of omelet is puffy and just
set.Garnish with parsley,if desired. Makes 6 servings.