Creole Omelettes with Flannery’s
Mardi Gras is in full swing ahead of Fat Tuesday.
Chef Stewart Davis from Flannery’s and Catering by Chef Stewart in Fruitland is in the Kirby and Holloway Kitchen making Creole Omelettes.
He also gives Jimmy and Lisa a lesson in flipping eggs.
Creole Omelettes
- Celery
- Red peppers
- Yellow peppers
- Orange peppers
- Onions
- Garlic
- Basil
- Oregano
- Thyme
- Season salt
- Blackened seasoning
- Tomato sauce
- Eggs
