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