Featured Pinch Tips Video
- 1/3 lb
- ground sausage, cooked & drained
- medium onion, chopped (red, white, or yellow is up to you)
- 3 clove
- garlic, peeled & sliced
- green bell pepper, chopped
- medium tomato, or 2 roma tomatoes, chopped
- 2/3 c
- cheddar cheese, grated
- eggs, scrambled
- 1 tsp
- dill weed
- 1 tsp
- basil, dried
- 1/2 tsp
- ground black pepper
1In a 9 or 10-inch non-stick skillet, cook the ground sausage & drain in a strainer that's on a bowl, collecting the grease so it doesn't clog your drain. After cooking the meat, use a paper towel to wipe the skillet & clean off any excess grease.
2Saute together the onion, garlic & bell pepper for about 5 min, or until the onion is soft. Set aside in a separate bowl. Use another paper towel to wipe away any excess grease/water out of the skillet.
3Scramble the eggs in a medium-size mixing bowl, adding the dill weed, basil, & black pepper. You can also add other herbs/spices to give more flavor to the eggs.
4Pour the scrambled eggs into the hot skillet, & let them cook for about 3-5 minutes to "set" the base. Using a LARGE flexible spatula/turner, carefully flip the eggs over, while trying to maintain a flat surface.
5After turning the eggs over, sprinkle 1/3 cup of the grated cheese on the eggs (the melted cheese helps the omelette stay together, & holds all the fillings inside). Add all of the cooked sausage.
6In this order, add all of the sauteed onion,garlic & bell pepper mix, most of the chopped tomato, and half of the remaining cheese.
7CAREFULLY fold the omelette in half while it's still in the skillet. Let it cook for about one or two minutes before flipping it over to the other side. Cook for one more minute.
8Slide omelette out of the skillet onto a plate. Top the omelette with the remaining cheese & chopped tomato. As you can see in the photo, I like to serve it with buttered whole-wheat toast & a side of freshly sliced fruit.