Publisher Photo
Publisher Photo
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.
Recommended: Our Best Bacon Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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, 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.
Originally published as Omelet For Two in Quick Cooking November/December 1999, p17

Nutritional Facts

1 piece: 641 calories, 55g fat (29g saturated fat), 555mg cholesterol, 1388mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 22g protein.

  • 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
  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.
Originally published as Omelet For Two in Quick Cooking November/December 1999, p17

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