Creole Omelette
Submitted by tsbeeman
Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not a dainty French fold-over. This is a big, bold, feed-the-whole-table Creole omelette.
Sliced potatoes, red bell pepper, onion, and celery get cooked until tender in a hot skillet, then eight beaten eggs spiked with cayenne get poured right over the top.
Okra and diced ham scatter across the surface before the whole thing finishes under the broiler until puffy and golden.
Cut it into wedges like a frittata and serve it straight from the skillet.
Pro Tips
- Use an oven-safe skillet with a heat-proof handle; this goes straight from stovetop to broiler
- Slice the potatoes thin so they cook through in time with the other vegetables
- Watch the omelette closely under the broiler; it goes from puffy and set to overdone in about a minute
- Swap the ham for andouille sausage to push the Creole factor even further
Ingredients
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.
Comments
