Sausage Omelet
by Editorial Staff
Tired of monotonous scrambled eggs for breakfast? Treat yourself and your family to a new mouth-watering dish by making an omelet with sausage! Such an omelet looks unusual, tastes great and is prepared in a matter of minutes from familiar ingredients. A great option for a hearty snack or a quick breakfast!
Cook: 15 mins
Serving: 1
Ingredients
- Sausage – 1 pc.
- Eggs – 2 pcs.
- Milk – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 1 teaspoon
- Ketchup – 1-2 teaspoon (to taste)
- Mayonnaise – 1 teaspoon
For filling (optional):
- Lettuce – 2-3 leaves
Directions
- Prepare your ingredients.
It is best to use a non-stick skillet for making an omelet, and if you don’t have one on hand, carefully oil the bottom of the pan with oil before adding each portion of the omelet mixture so that the omelet does not stick to its surface.
- Boil 500 ml of water, place the sausage in boiling water and cook for 3 minutes. Sausage in artificial casing must be cleaned before boiling, and sausage in natural casing can be cooked without peeling, simply by piercing the casing in several places with a fork.
After boiling, remove the sausage from the water and remove the natural casing. - Break the eggs into a separate container. Add milk, a pinch of salt and ground black pepper. Whisk the mixture lightly with a fork until smooth and the yolks and whites mix.
- Heat a skillet over medium heat and brush with a thin layer of vegetable (or butter) oil. Pour about half the egg mixture into the skillet. Spread thinly over the bottom and cook for about 3 minutes.
If the egg mixture, when added to the pan, boils and forms large bubbles, the heat is too high, it should be reduced a little more. - When the egg mass has set, turning into a thin omelet, add the sausage to the pan, placing it on the edge of the omelet.
- Using a spatula, use a spatula to roll the omelet into a roll, wrapping the sausage in it.
- Slide the resulting roll towards the side of the pan and pour the other half of the egg mixture into the pan. If the pan is not non-stick, grease the bottom of the pan with a drop of vegetable oil again before adding the egg mass. Fry the second omelet for another 3-4 minutes.
- Then wrap the sausage in a second layer of omelet, also tightly rolled into a roll.
-
Transfer the hot omelet to a plate. With ketchup and mayonnaise, draw a random pattern on its surface.
Top with the sausage omelette with lettuce leaves or fresh vegetables if desired. Enjoy your meal!
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