Creole Omelet

3 tb Vegetable oil

12 oz 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,diced, about 3/4 cup

1 md Rib celery, cut into thin

2" strips, about 1/2 cup

8 lg Eggs

1/2 ts Salt

1/2 ts Ground red cayenne pepper

1 pk (10 oz) frozen whole okra,

Thawed 4 oz Cooked ham, diced, about

1 cup

Fresh parsley sprigs, Optional In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg mixture into skillet;scatter okra and diced 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.