Egg Sausage Omelet

Egg & Sausage Omelet Recipe

Ingredients (serves 2)

• 4 large eggs
  
  

• ¼ cup whole milk (or water)
  
  

• 4 oz cooked sausage, sliced or crumbled (pork, turkey, or smoked)
  
  

• ¼ cup diced onion
  
  

• ½ cup shredded cheddar (or Colby‑Jack) cheese
  
  

• Salt & pepper, to taste
  
  

• 1 tbsp butter or oil for cooking
  
  

Instructions

1. Prep the filling:
   Sauté sausage and onions in a nonstick skillet over medium heat until browned (~4–5 min). Remove and set aside.
   
   

2. Whisk eggs:
   In a bowl, beat eggs with milk (or water), salt & pepper until lightly frothy.
   
   

3. Cook omelet base:
   Heat butter or oil over medium-low. Pour in egg mixture, tilting pan so eggs spread evenly. Cook until edges are set (~1–2 min).
   
   

4. Add filling:
   Sprinkle the sausage-onion mixture and cheese on one half of the omelet. 

5. Fold & finish:
   Carefully fold the other half over the filling. Let cook another minute to fully set and melt the cheese.
   
   

6. Serve immediately:
   Slide onto a plate and enjoy hot! Optional: garnish with chives or serve with toast or fruit.
   
   

👍 Chef Tips

• Use medium-low heat to avoid over-browning and keep the eggs fluffy.
  
  

• Add water, not milk? Water creates lighter, more tender omelets; milk makes them richer.
  
  

• Want more veggies? Fold in diced peppers, mushrooms, spinach, or tomatoes for extra flavor.
  
  

• Knock it out faster: Try muffin-tin omelets—ideal for meal prep.