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
- Cook sausage, crumble.
- Toss potatoes in olive oil. Roast in oven until tender and golden brown. Season with salt and pepper. Hold hot.
- 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.
- Beat eggs and ladle onto sautéed onions and sausage.
- 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.