Omelet a la Creole

Breakfast is the most important meal of the day. Most people will skip breakfast. As this is a new year, here is a good way to get your day started.

Makes 4 servings

Filling

2 tablespoons Olive Oil

1 cup Onions, finely chopped

1 cup Green Bell Peppers, finely chopped

1 tablespoon Garlic, minced

1 cup Tomatoes, chopped

1/4 cup Ham, finely chopped

Salt and Cayenne Pepper

Omelet

12 large Eggs,  lightly beaten

4 tablespoons Water

Salt and freshly ground Black Pepper

4 tablespoons Butter

For the Filling

Heat the oil in a skillet over medium heat. Add the onions, bell peppers,and garlic. Cook, stirring often, for 2 minutes, or until the vegetables are softened. Add the tomatoes and ham, season to taste with the salt and cayenne, and cook for about 1 minute. This will make enough filling for 4 omelets.

For each omelet

Combine 3 of the eggs, 1 tablespoon of the water, and salt and pepper to taste in a small mixing bowl. Melt 1 tablespoon of the butter in a 8 or 9-inch skillet, preferably nonstick. Over medium heat, add the egg mixture and shake the skillet to allow it to spread out evenly. Use a fork or chopsticks to pull the sides of the egg mixture into the center several times and tilt the pan to let the mixture run underneath and set. Cook until the bottom firms up and the omelet is slightly runny in the middle. Tilt the skillet slightly so that the omelet slides down the bottom curve. Spoon some of the filling on top of the egg mixture, then fold the omelet over the mixture. Cook for a few seconds to set the omelet.  Slide out of the skillet onto a serving plate. Make 3 more omelets in the same way.

Enjoy!!!

Now Available on IBooks: You Can’t Keep New Orleans Out OF The Cook