Sausage Omelet
47
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 76g (2.7 oz)Amount per Serving
Calories 20177% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 6g
31%
Trans Fat
0g
Cholesterol 182mg
61%
Sodium 558mg
23%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
20g
Vitamin A 6%
•
Vitamin C 0%
Calcium 3%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
