roasted pepper and sausage omelet

★★★★★ 1 Review
BeggarsBanquetFoodie avatar
By Victoria Meyers
from Hot Springs National Park, AR Doubled Makes 4 Omelets

★★★★★ 1 Review
serves 4

Ingredients For roasted pepper and sausage omelet

  • poblano, green chili or bell pepper
  • 8 lg
  • 2 tsp
    freshly ground black pepper
  • 4 tsp
    coconut oil
  • 1 lb
    nitrite/nitrate free beef or pork sausage links, cooked and sliced
  • 4 Tbsp
    fresh parsley, chopped

How To Make roasted pepper and sausage omelet

  • 1
    Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.
  • 2
    Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
  • 3
    Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.
  • 4
    Add 1/4 of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
  • 5
    When fully set, fold half of the egg over the filling, and cook a minute more.
  • 6
    Repeat with second, third and fourth omelet.