Cajun Omelet

• 5 teaspoons butter, divided
• 1 1/4 cups sliced andouille sausages
• 2 plum tomatoes, chopped
• 1/2 red bell pepper, chopped
• 1 celery rib, chopped
• 1 teaspoon minced garlic
• 1/4 cup v 8 spicy vegetable juice
• 1 teaspoon creole seasoning
• 12 large eggs
• 1 tablespoon fresh parsley, chopped
• 1 1/2 cups monterey jack cheese, shredded
• hot sauce

1. Melt 1 t butter over medium heat; add sausage; cook, stirring occasionally.
2. Cook 6-7 minutes.
3. Add tomatoes, bell pepper, garlic, celery; cook 5 more minutes until veggies are tender.
4. Remove from skillet.
5. whisk eggs, parsley, Creole seasoning and V8 juice.
6. Melt 1 t butter in skillet and coat with cooking spray.
7. Pour about 1/4 of egg mixture into skillet.
8. Lift edges with spatula and tilt pan so that uncooked portion flows underneath.
9. cook until set.
10. Cover skillet and cook one more minute.
11. Add 1/4 of andouille and veggies.
12. Add about 1/4 C cheese.
13. Fold one side of omelet over the top.
14. slide onto warming dish and cover with foil; keep warm.
15. Continue to cook 3 more omelets.
16. Serve with hot sauce--Frank's Red Hot Sauce recommended.

butter, tomatoes, red bell pepper, celery, garlic, vegetable juice, creole seasoning, eggs, fresh parsley, cheese, hot sauce

Taken from www.food.com/recipe/cajun-omelet-355299 (may not work)