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Cajun Omelet

Source of Recipe


From "Southern Living Annual Recipes 2009"



List of Ingredients



• 5 tsp butter, divided
  
• 1¼ cups sliced andouille sausage
  
• 2 small plum tomatoes, seeded and chopped
  
• ½ medium onion, chopped
  
• ½ medium-size red bell pepper, chopped
  
• 1 celery rib, chopped
  
• 1 tsp minced garlic
  
• 1 tsp Creole seasoning, divided
  
• 12 large eggs
  
• 1 Tbsp chopped fresh parsley
  
• Vegetable cooking spray
  
• 1½ cups (6 ounces) shredded Monterey Jack cheese
  
• Hot sauce
  






Instructions



1. Melt 1 teaspoon butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and ½ teaspoon Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.
   
   
2. Whisk together eggs, parsley, and remaining ½ teaspoon Creole seasoning. Melt 1 teaspoon butter in skillet coated with nonstick cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth egg mixture into skillet. As egg starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.
   
   
3. Sprinkle one side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.
   
   Makes 4 servings.
   
   ............
   
   CAJUN OMELET WITH SHRIMP
   Prepare recipe as directed in Step 1. Stir 1 cup chopped, large, peeled and deveined raw shrimp (21/30 count) into sausage mixture. Cook 1 minute or just until shrimp turn pink. Remove from skillet. Proceed with recipe as directed.