Title: Creole omelet
 Categories: Cajun, Eggs, Ethnic
      Yield: 6 Servings
 
      3 tb Vegetable oil
     12 oz Potatoes, peeled and thinly
           Sliced, about 2 cups
      1 md Red bell pepper, cored,
           Seeded and cut into thin
           Strips, about 1 cup
      1 md Onion,diced, about 3/4 cup
      1 md Rib celery, cut into thin
           2" strips, about 1/2 cup
      8 lg Eggs
    1/2 ts Salt
    1/2 ts Ground red cayenne pepper
      1 pk (10 oz) frozen whole okra,
           Thawed
      4 oz Cooked ham, diced, about
           1 cup
           Fresh parsley sprigs,
           Optional
 
  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,1/3 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. Makes 6
  servings.