Sausage Tomato Cheese Omelet (Print Version)
# Ingredients:
→ Omelet Base
01 -
4 large eggs, divided (2 per omelet)
02 -
2 tbsp water or milk
03 -
2 tbsp butter, divided
04 -
Salt and black pepper to taste
→ Filling
05 -
½ lb ground breakfast sausage
06 -
½ cup fresh tomatoes, diced
07 -
1 cup shredded cheese (cheddar or your favorite)
→ Garnish
08 -
Fresh chives, chopped
# Instructions:
01 -
In a small bowl, whisk 2 eggs with 1 tablespoon of water until well combined. Set aside and repeat with the remaining 2 eggs in another bowl. Having everything ready makes the omelet process much smoother.
02 -
Heat a 10-inch nonstick skillet over medium-high heat and add the breakfast sausage. Cook, breaking it up as you go, for 3-5 minutes until nicely browned and cooked through. Transfer to a bowl and drain off the grease from the pan.
03 -
Reduce heat to medium-low and add 1 tablespoon of butter to the same skillet, letting it melt and coat the bottom. Pour in the first bowl of whisked eggs - they should sizzle and set immediately at the edges.
04 -
As the edges start to set, gently lift them with a spatula and tilt the pan slightly to let the uncooked egg flow underneath and hit the hot surface. This helps cook the omelet evenly without overcooking the bottom.
05 -
When the eggs are almost set but still slightly wet on top, add half of the cheese, sausage, and diced tomatoes to one side of the omelet. Don't overfill or it will be hard to fold.
06 -
Using your spatula, carefully fold the empty half of the omelet over the filled side. Reduce heat to low and cook for another 1-2 minutes until the cheese melts and the eggs are cooked through. Slide onto a plate.
07 -
Repeat the entire process with the remaining butter, eggs, and filling ingredients to make your second omelet. Garnish both with fresh chopped chives and serve immediately with your favorite breakfast sides.
# Notes:
01 -
The key to a perfect omelet is having all your filling ingredients ready before you start cooking the eggs.
02 -
A nonstick pan is essential for easy flipping and prevents the eggs from sticking and tearing.
03 -
Using water makes the eggs fluffy, but you can substitute milk or cream for a richer, more velvety texture.
04 -
Don't rush the process - medium-low heat ensures the eggs cook evenly without browning or becoming rubbery.
05 -
If you use a smaller pan, your omelet will be thicker and may need a bit more cooking time.