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Prep Time: 25 Minutes Cook Time: 23 Minutes |
Ready In: 48 Minutes Servings: 1 |
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Ingredients:
5 teaspoons butter, divided |
1 1/4 cups sliced andouille sausage |
2 small plum tomatoes, seeded and chopped |
1/2 medium onion, chopped |
1/2 medium-size red bell pepper, chopped |
1 celery rib, chopped |
1 teaspoon minced garlic |
1 teaspoon creole seasoning, divided |
1 cup chopped large, peeled and deveined raw shrimp (21/30 count) |
12 large eggs |
1 tablespoon chopped fresh parsley |
vegetable cooking spray |
1 1/2 cups (6 oz.) shredded monterey jack cheese |
hot sauce |
Directions:
1. Melt 1 tsp. 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 1/2 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Stir shrimp into sausage mixture; cook 1 minute or just until shrimp turn pink. Remove from skillet.
2. Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning.
3. Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture 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.
4. Sprinkle 1 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.
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