INGREDIENTS

INSTRUCTIONS

CREOLE SAUCE
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@swbell.net
Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 112
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
25, 1998

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