1 cup chopped large, peeled and deveined raw shrimp (21/30 count)
12 large eggs
1 tablespoon chopped fresh parsley
Vegetable cooking spray
1 1/2 cups (6 oz.) shredded Monterey Jack cheese
How to Make It
Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Stir shrimp into sausage mixture; cook 1 minute or just until shrimp turn pink. Remove from skillet.
Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning.
Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.
Sprinkle 1 side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.