Ingredients
- 10 omelet (pan)
- 8 eggs
- 1 bay leaf
- 1/2 roll
- 120 gr egg mixture
- 120 ml water
- 85 gr butter
- 65 gr green bell pepper
- 65 gr shrimp mixture (hot)
- 60 gr onion
- 50 gr celery
- 16 gr shrimp mixture
- 16 ml butter until just enough to sizzle a drop of water (hot)
- 2 gr garlic salt
- 1 gr 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.
