Recipe for Creole Omelet


3 tablespoon vegetable oil
12 oz potatoes, peeled and thinly
1 sliced, about 2 cups
1 medium red bell pepper, cored,
1 seeded and cut into thin
1 strips, about 1 cup
1 medium onion,diced, about 3/4 cup
1 medium rib celery, cut into thin
1 2 strips, about 1/2 cup
8 large eggs
1/2 teaspoon salt
1/2 teaspoon ground red cayenne pepper
1 pkg (10 oz) frozen whole okra,
1 thawed
4 oz cooked ham, diced, about
1 1 cup
1 fresh parsley sprigs,
1 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.

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