Back to Omelet for Two

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Omelet for Two Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, 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.

Nutritional Facts

1 piece: 641 calories, 55g fat (29g saturated fat), 555mg cholesterol, 1388mg sodium, 11g carbohydrate (7g sugars, trace fiber), 22g protein

Reviews for Omelet for Two

Loading Image

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.