Sausage Omelet
Yield
1 servingPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
peanut oil
|
|
| 4 | ounces |
italian sausage
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 15 | ml |
water
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
peanut oil
|
|
| 115.6 | ml/g |
italian sausage
cooked |
|
Directions
Break eggs into a small bowl.
Add water and beat until yolks and whites are just mixed.
In an omelet pan (non stick surface preferred) melt butter and peanut oil over medium high heat.
When butter almost stops bubbling pour eggs all at once into pan.
With a spatula pull egg from edges when egg starts to set.
Tilt pan to let egg run underneath edges.
Cook until desired hardness.
(Omelets should not be cooked until totally hard).
When ready remove from heat and sprinkle precooked sausage over half the omelet.
Tilt pan and slide egg slowly onto plate.
When half way on plate pull pan back over egg to fold in half.
