Yield: 1 Servings
|1 tablespoon||Salad Oil|
|6 tablespoons||Green Pepper; Chopped|
|6 tablespoons||Celery; Chopped|
|2 tablespoons||Onion; Chopped|
|2 mediums||Tomatoes; Peeled And Chopped|
|¼ teaspoon||Oregano Leaves|
|1 tablespoon||Cold Water|
|1 tablespoon||Butter Or Margarine|
|¼ cup||Cooked Shrimp; Chopped|
|1 \N||Whole Shrimp; For Garnish|
|\N \N||Parsley; For Garnish|
Prepare Creole Sauce - In small skillet ovre medium-high heat, heat oil, vegetables and onion. Cook until tender, about 5 minutes, stirring occasionally. Add tomatoes, salt and oregano. Mix well; simmer, covered, for around 10 minutes, stirring often. Makes enough sauce for 2 omelets.
Keep sauce warm.
Break the eggs into a small bowl, then add the water, salt, and pepper.
With a wire whisk or fork, beat eggs vigorously, just until the yolks and whites are mixed. In a 7-inch omelet pan or skillet, over medium heat, melt butter. Tilt skillet so the butter coats the whole surface of the pan. Pour in the eggs and let them set around edge. Shake the pan occasionally to keep the omelet from moving freely over the bottom of the pan. With a metal spatula, lift omelet as it sets, tilting skillet so that any uncooked egg mixture can run under omelet. Contine shaking pan for a few more seconds until you can feel the omelet sliding freely over the pan surface. When omelet is set but still moist on the surface, increase the slightly to brown the bottom. Remove pan from heat. Sprinkle the chopped shrimp evenly over half of the omelet. Tilting pan away from you, lift edge of the omelet with a spatula and gently fold in half over the shrimp. Carefully slide omelet on to a warm plate; pour Creole Sauce over the omelet. If you like, garnish with the whole shrimp and parsley.
REG 2 SHARED BY Jill Proehl, St. Louis, MO - jpxtwo@...
Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 112 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998