This is a easy way to prepare an omelet for 4 or more people. Filled with sausage, hash brown potatoes, cheese and vegetables. Serve with toast.
Easy One Pan Family Omelet
Ingredients:
6 eggs
¼ Cup chopped fresh parsley
Salt and pepper to taste
2-3 mild or hot Italian sausages, casings removed
1 red bell pepper, thinly sliced
½ red onion,thinly sliced
2 cloves garlic, minced
2-3 tablespoons olive oil, divided
1 ½ cups diced frozen hash brown potatoes
2 Cups grated cheddar cheese
In a bowl whisk eggs with the parsley. Season with salt and pepper.Set aside.
In a large nonstick skillet or well seasoned cast iron skillet, over medium high heat, cook the sausage until nicely browned.Remove from pan. Set aside.
Add a little olive oil to the pan. Add red pepper and onions. Cook until softened and starting to brown. Add garlic. Cook for one minute. Transfer to a bowl with the sausage.
Add some more olive oil to the pan and cook the potatoes until tender and brown.
Transfer potatoes to the sausage mixture.
Stir eggs into the sausage mixture.
Heat remaining oil in skillet over medium heat.
Add egg/sausage/vegetable mixture to skillet. Cook until edges start to set.
Use a spatula to lift the edges of the omelet to allow uncooked egg to run onto the pan.
When the bottom appears set but the top is still runny, cover with a lid and cook on low for a few more minutes.
In a bowl whisk eggs with the parsley. Season with salt and pepper.Set aside.
In a large nonstick skillet or well seasoned cast iron skillet, over medium high heat, cook the sausage until nicely browned.Remove from pan. Set aside.
Add a little olive oil to the pan. Add red pepper and onions. Cook until softened and starting to brown. Add garlic. Cook for one minute. Transfer to a bowl with the sausage.
Add some more olive oil to the pan and cook the potatoes until tender and brown.
Transfer potatoes to the sausage mixture.
Stir eggs into the sausage mixture.
Heat remaining oil in skillet over medium heat.
Add egg/sausage/vegetable mixture to skillet. Cook until edges start to set.
Use a spatula to lift the edges of the omelet to allow uncooked egg to run onto the pan.
When the bottom appears set but the top is still runny, cover with a lid and cook on low for a few more minutes.
Top with cheddar cheese and allow to melt.
Cut into wedges.
Serves 4 -6 depending on appetites.
Cut into wedges.
Serves 4 -6 depending on appetites.
Print Recipe:Easy One Pan Omelet
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| Brown sausage meat. Set aside in a large bowl. |
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| Heat a little olive oil. Cook onions and red peppers until soft. Add to sausage bowl. |
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| Add a little more olive oil to the pan and cook has brown potatoes until cooked and golden. Add to sausage bowl. Add whisked eggs to the sausage mixture. |
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| Heat remaining olive oil in the empty skillet over medium heat.Then add egg/sausage/vegetable mixture back to the skillet. Cook until edges are set. Lift edges to allow runny egg to reach the bottom of the pan. |
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| Top with a lid to allow eggs to further cook for a few more minutes. |
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| Top with cheddar cheese and allow to melt. Cut into wedges. |
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