Chef Paul Prudhomme's Magic Seasoning Blends

SWEET POTATO OMELET
Makes 6 breakfast or light-supper servings

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2 (6- to 8-ounce) sweet potatoes, baked until just fork tender (keep firm)
1 tablespoon dark brown sugar
1 (5- to 7-ounce) white potato, baked until just fork tender (keep firm)
6 eggs
1/2 cup evaporated milk or heavy cream
1/3 cup chicken fat or vegetable oil
3/4 cup diced tasso (preferred) or other smoked ham (such as Cure 81)
1/2 cup julienne onions
1/2 cup julienne green bell peppers
1 tablespoon Chef Paul Prudhomme's Meat Magic®
1/2 cup julienne yellow squash
1/2 cup julienne zucchini

Peel the baked sweet potatoes, dice into 1/2-inch cubes, and place in a small bowl with the brown sugar. Stir to combine well. Peel the baked white potato, dice into 1/2-inch cubes, and set aside.

Whisk the eggs in a medium-size bowl until frothy, then blend in the milk or cream.

Preheat the broiler.

In a 10-inch ovenproof skillet with 2-inch sides, heat the fat or 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 onions, bell peppers, and Meat Magic, and cook, stirring occasionally and scraping the pan bottom well, for 3 minutes. Stir in the squash and zucchini and continue cooking, stirring occasionally and scraping the pan bottom well, for 3 minutes. Stir in the sweet potatoes and cook and stir for 2 minutes more.

Whisk the egg 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. Cook until the eggs are almost set and beginning to brown around the edges, about 2 minutes. The time will vary depending upon how close the omelet is to the heat source. Remove from the broiler and let the pan sit for a minute or two, so that the eggs will finish cooking by residual heat, and serve immediately.