A fluffly omelet filled with a creamy Creole tomato sauce of sauteed onions, bell pepper, celery and cooked rice.

Creole Rice Omelet

Creole Sauce:
1/4 cup chopped onion
1/4 cup slivered green pepper

1/4 cup sliced celery
1 tablespoon butter or margarine
1 (8-ounce) can tomato sauce
Salt and ground black pepper to taste
1 1/2 cups hot cooked rice

Omelet:
6 large eggs, beaten
1/2 teaspoon salt
1 tablespoon butter or margarine
3 (4 x 4-inch) slices Swiss cheese
1/4 cup stuffed olives, sliced, for garnish

1. For Creole Sauce: Cook onion and green pepper in butter in small skillet over medium heat until tender crisp. Add tomato sauce, salt and pepper; simmer 5 minutes. Stir in rice.
2. For Omelet: Combine eggs, salt and 1/4 cup water. Melt butter in 10-inch skillet until hot; pour in egg mixture. When mixture begins to set, spoon on Creole Sauce; top with cheese. Continue cooking until just set and cheese has melted. Garnish with sliced olives.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.