Omelets Creole

Ingredients

1/2 c onion
1/2 c green bell pepper
1/2 c celery
6 tb butter
1 package tomatoes
1 bay leaf
3/4 ts garlic salt
1/4 ts thyme
1 package tiny shrimp
8 eggs
1/2 c water
1/2 cup shrimp mixture
1/2 roll
2 tablespoons shrimp mixture
10 omelet
1 tablespoon butter until just enough to sizzle a drop of water
1/2 cup 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.