Recipe - Creole Okra And Tomatoes

3 tablespoon Vegetable oil
12 ounce Potatoes, peeled and thinly
Sliced, about 2 cups
1 md Red bell pepper, cored,
Seeded and cut into thin
Strips, about 1 cup
1 md Onion, minced , about Three fourths cup
1 md Rib celery, cut into thin
2" strips, about One half cup
8 lg Eggs
One half teaspoon Salt
One half teaspoon Ground red cayenne pepper
1 pack (10 oz) frozen whole okra,
Thawed
4 ounce Cooked ham, minced , about
1 cup
Fresh parsley sprigs,
Optional

In a 12" skillet with heat proof handle over mediumhigh heat, heat oil.Add
potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring
frequently until vegetables are tender.Meanwhile, in mediumsize bowl,beat
eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg
mixture into skillet;scatter okra and minced ham over top.Reduce heat to
medium.Cook 10 minutes until sides and bottom of omelet are
set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat
source;broil 3 to 5 minutes until top of omelet is puffy and just
set.Garnish with parsley,if desired. Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini