Creole Tomato Basil and Tasso Omelette

BATON ROUGE, La. (WAFB) - Nothing is more appropriate for a breakfast or brunch than a full-flavored omelette. This version includes fresh herbs, Creole tomatoes and even tasso! Quick, easy, and perfect for back-to-school mornings!

Ingredients:

• ¼ cup seeded and diced Creole tomatoes
• 1 tbsp chopped basil
• 2 tbsps minced tasso
• 3 eggs
• salt and black pepper to taste
• granulated garlic to taste
• Creole seasoning to taste
• 2 tbsps unsalted butter
• 2 tbsps minced red bell pepper

Method:

In a large mixing bowl, whisk eggs, salt, pepper, granulated garlic and Creole seasoning. Set aside. In a 9-inch omelet pan, melt butter over medium-high heat. Sauté tasso and red bell pepper 1–2 minutes. Pour eggs into pan over tasso. Using a fork, distribute sautéed ingredients evenly into omelette. Shake pan to loosen eggs, taking care not to scorch eggs. When edges begin to curl and turn light brown, place tomatoes and basil across front half of omelet. When cooked to your liking, slide omelette halfway onto a serving plate and turn top half over tomatoes and herbs to form a half-moon. Allow to sit 2–3 minutes prior to serving.

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