Louisiana Crawfish Gumbo Omelet

2 Tbsp butter
1/4 cup diced green bell pepper
1/4 cup diced celery
1/4 cup diced onion
1 Tbsp flour
1 can (15 oz) stewed tomatoes   
1 can (6 oz) tomato paste
3/4 to 1 lb. cleaned crawfish meat
5 eggs, beaten
3 Tbsp heavy cream
pinch cayenne
salt and black pepper to taste
oil or butter to cook omelet

Heat butter in a saucepan over medium heat until butter melts, then add the green bell pepper, celery, and onion, stirring and cooking until vegetables just start to soften.
Sprinkle the flour over and stir constantly until sauce forms and thickens and flour cooks and turns golden yellow.
Add the stewed tomatoes and tomato paste in saucepan, stir and cook until tomatoes are heated through.
Reduce heat to low, add the crawfish and simmer for 15 minutes, stirring often; keep warm.
In separate bowl, whisk together the eggs, cream, cayenne, salt, and pepper.
Put a skillet over medium-low heat, add enough oil or butter to cook the omelet (about 2 Tbsp) and heat the oil until just hot.
Gently pour the egg mixture into the skillet; shift the pan around and lift the edges to allow for the wet egg mixture to seep under and set up.
When eggs in skillet are just set, spoon the crawfish filling into the center, fold omelet over, remove from heat, cover skillet and let sit for 1 minute.
Serve hot.
Will serve 2 to 3 people.