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Omelet for Two

Omelet for Two
Sandi Pichon of Slidell, Louisiana gives a little zip to her family's breakfast omelets with a rich and satisfying sausage filling. Each tasty omelet serves two.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons butter, divided
  • 1/4 pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • Pepper to taste
  • 1/2 cup sour cream
  • OMELET:
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter

Directions

  • In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove
  • mushrooms and keep warm. In the same pan, cook sausage until no
  • longer pink; drain. Add remaining butter. Stir in flour until
  • blended. Gradually add milk, salt and pepper. Bring to a boil; cook
  • and stir for 2 minutes or until thickened and bubbly. Remove from
  • the heat. Stir in sour cream and mushrooms; set aside and keep warm.
  • In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt
  • butter. Pour egg mixture into skillet. As eggs set, lift edges,
© Taste of Home 2013

2 of 2

Omelet for Two (continued)

Directions (continued)

  • letting uncooked portion flow underneath. Cook until eggs are
  • completely set. Transfer to a serving plate. Spoon sausage mixture
  • over one side of the omelet; fold in half. Yield: 2 servings.
Nutrition Facts: 1 serving (1 piece) equals 641 calories, 55 g fat (29 g saturated fat), 555 mg cholesterol, 1,388 mg sodium, 11 g carbohydrate, trace fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013