Sausage and Cheese Omelet
- Chef John Politte
- a few seconds ago
- 1 min read
A sausage and cheese omelet features fluffy eggs filled with savory sausage and melted cheese. A simple, satisfying breakfast favorite.
Sausage and Cheese Omelet
Ingredients
1 link of Aidelles sausage
2 eggs
1 cup of cheddar cheese, shredded
Salt and pepper, to taste
Butter or oil, for the pan
Method
Slice the Aidelles sausage into bite-sized pieces.
Heat a nonstick skillet over medium heat and add a touch of butter or oil. Once hot, add the sausage pieces and sauté until browned and heated through, about 3-4 minutes. Transfer the sausage to a plate and wipe out the pan if needed.
In a bowl, beat the eggs with a pinch of salt and pepper until the yolks and whites are fully combined.
Return the pan to the stove over medium-low heat and add a little more butter or oil. Pour in the beaten eggs, tilting the pan to spread them evenly.
Let the eggs cook undisturbed until they just begin to set at the edges, then gently lift the edges with a spatula, allowing any uncooked eggs to flow underneath.
Sprinkle the sausage evenly over one half of the omelet, then top with the shredded cheddar cheese.
When the eggs are nearly set but still slightly creamy on top, use the spatula to fold the omelet in half, covering the filling.
Cook for another 1-2 minutes, until the cheese is melted and the omelet is cooked through but still tender.
Slide the omelet onto a plate. Serve immediately, garnished with extra cheese or fresh herbs if desired.
Enjoy your hearty, cheesy sausage omelet!