Omelets Creole

Ingredients

60 gr onion
65 gr green bell pepper
50 gr celery
85 gr butter
1 package tomatoes
1 bay leaf
2 gr garlic salt
1 gr thyme
1 package tiny shrimp
8 eggs
120 ml water
65 gr shrimp mixture
1/2 roll
16 gr shrimp mixture
10 omelet
16 ml butter until just enough to sizzle a drop of water
120 gr egg mixture

Instructions

toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. NOTE: It is better to fill slightly underdone omelet; heat retained in eggs completes the cooking. For a more authentic touch, add a few drops of hot pepper sauce. Round out the menu with okra and rice.