Creole Omelette
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 12 | ounces |
potatoes
peeled and thinly, sliced, about 2 cups |
|
| 1 | medium |
sweet red bell peppers
cored, seeded and cut into thin strips, about 1 cup |
|
| 1 | medium |
onions
diced, about 3/4 cup |
|
| 1 | Rib |
celery
cut into thin, 2" strips, about 1/2 cup |
*
|
| 8 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
red |
|
| 1 | package |
okra
frozen, whole, thawed |
*
|
| 4 | ounces |
ham
diced, about, 1 cup |
|
| 1 | x |
parsley sprigs
fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 346.8 | ml/g |
potatoes
peeled and thinly, sliced, about 2 cups |
|
| 1 | medium |
sweet red bell peppers
cored, seeded and cut into thin strips, about 1 cup |
|
| 1 | medium |
onions
diced, about 3/4 cup |
|
| 1 | Rib |
celery
cut into thin, 2" strips, about 1/2 cup |
*
|
| 8 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
red |
|
| 1 | package |
okra
frozen, whole, thawed |
*
|
| 115.6 | ml/g |
ham
diced, about, 1 cup |
|
| 1 | x |
parsley sprigs
fresh, 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.
