Chef Paul Prudhomme's Magic Seasoning Blends

BUTTERCUP OMELET
Makes 6 Breakfast or Light-Supper Servings

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6 eggs
1 tablespoon dark brown sugar
½ cup evaporated milk or heavy cream
1/3 cup vegetable oil
¾ cup diced tasso
1 (5- to 7-ounce) white potato, baked until just fork tender (keep firm)
12 ounces (1 package) buttercup squash, cut in ½ -inch dice
½ cup julienne onions
½ cup julienne green bell peppers
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
½ cup julienne yellow squash
½ cup julienne zucchini

Combine the buttercup squash and the brown sugar in a bowl and mix until combined.

Whisk the eggs and brown sugar in a bowl until frothy, then whisk in the milk or cream.

Preheat the broiler or oven to 450°.

In a 10-inch ovenproof skillet with 2-inch sides, heat the oil over high heat until hot, 1 to 2 minutes. Add the tasso and white potatoes and cook, stirring occasionally, for 1 minute. Add the buttercup squash, the onions, bell peppers, and Vegetable Magic, and cook, stirring occasionally and scraping the pan bottom well, for 3 minutes. Stir in the yellow squash and zucchini and continue cooking, stirring occasionally and scraping the pan bottom well, until the buttercup squash is fork-tender, about 4 minutes.

Whisk the egg/milk mixture briefly again and add it to the skillet. Cook for 30 seconds while pushing the mixture toward the center of the pan with a spatula. Distribute all ingredients evenly in the pan, remove from the heat, and place under the broiler, 4 to 5 inches from the heat source, or in the preheated oven. Cook until the eggs are almost set and beginning to brown around the edges and on top, about 6 minutes. The time will vary depending upon whether the broiler or oven is used and how close the omelet is to the heat source. Remove the skillet and let sit for a minute or two, so that the eggs will finish cooking by residual heat, and serve immediately.