Creole omelet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 12 | ounces | Potatoes, peeled and thinly |
| Sliced, about 2 cups | ||
| 1 | medium | Red bell pepper, cored, |
| Seeded and cut into thin | ||
| Strips, about 1 cup | ||
| 1 | medium | Onion,diced, about 3/4 cup |
| 1 | medium | Rib celery, cut into thin |
| 2\" strips, about 1/2 cup | ||
| 8 | larges | Eggs |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground red cayenne pepper |
| 1 | pack | (10 oz) frozen whole okra, |
| Thawed | ||
| 4 | ounces | Cooked ham, diced, about |
| 1 cup | ||
| Fresh parsley sprigs, | ||
| Optional | ||
Directions
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,⅓ 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.