Sausage Omelet

IngredientsEggs, Pork, Potatoes
Menu PartEntree
Cuisine TypeAmerican

This omelet is enough to be a meal with sausage, mushrooms and potatoes all coming together with smooth sour cream and chives.


2 tbsp. margarine
1/2 oz. diced yellow onion
1 oz. Italian pork sausage, cooked and crumbled
1 oz. Portobello mushroom
1/8 tsp. salt
1/8 tsp. black pepper
4 extra-large eggs
3 tsp. sour cream
1/4 roasted potato
1 tsp. chopped fresh chives


  1. Cook sausage, crumble.
  2. Toss potatoes in olive oil. Roast in oven until tender and golden brown. Season with salt and pepper. Hold hot.
  3. In 8” saute pan, heat 1 tbsp. margarine for each omelet. Add onion, mushroom and sausage. Saute until onions are translucent. Season with salt and pepper.
  4. Beat eggs and ladle onto sautéed onions and sausage.
  5. Place potatoes, sour cream and chives on 1/3 of omelet. Heat slowly, lifting edge of omelet with high temperature rubber spatula. Tilt pan to allow uncooked egg to contact pan. When set, flip omelet in pan.


Note: omelets should not be brown on the outside.

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