Sunday, February 24, 2013

Recipe: Sausage & Feta Omelet

I wish I could've come up with a better name for this omelet. A name that intrigued others to try it, rather than think, ewww. But what can I say? I suck at titles, and I love putting together weird ingredients. This omelet was really quite delicious and a very satisfying breakfast.
I don't really measure when I make a thing like this, so these measurements are guesses. If you think you'd enjoy a little more or a little less, definitely feel free to tweak it.
1 egg
1-2 tbsp. milk
Sausage, about the size of one patty, cooked & crumbled
1 1/2 tbsp. crumbled feta cheese
2 tbsp. shredded sharp cheddar cheese
2 tbsp. chopped tomato
1 tsp. chopped green onions
1 tsp chopped fresh parsley
salt & pepper, to taste
dollop of sour cream
2 tbsp. butter
Everyone has their own method to making a good omelet. Some add the ingredients toward the end once the egg mixture is starting to set, but I like to mix it all together first. That way each bite is filled with deliciousness. So, here is how I make an omelet:
In a medium sized bowl, add egg and milk and beat well with a whisk or fork. Whisk in salt, pepper, and parsley. Now add cheeses, sausage, tomato, and green onions. Stir just to coat all ingredients.
In a saucepan over medium heat, melt butter but do not burn!
Pour egg mixture into pan. DO NOT STIR! Unless you want scrambled eggs instead. Let cook for a minute until edges are firming up and bottom is starting to set.
Using a spatula, lift one side of the omelet and let the runny stuff spill over to the other side. Hold it there for a second and then fold that side over on top of the other side.
Cook for another minute and then flip it over to finish the other side. If you want to get real fancy you can try to flip the omelet in the skillet without a spatula! It's actually quite fun and not too difficult thanks to the butter.
Once both sides are cooked evenly transfer to a plate and top with a dollop of sour cream.

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