Sausage Sprout Omelet
Perfect for a special Saturday morning breakfast. Serve with fruit, muffins and fresh coffee or hot tea.
4 sausage links
4 large eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon celery salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter or margarine
1/4 shredded cheddar cheese (2 ounces)
1/4 cup fresh bean sprouts
Fresh dillweed (optional)
Fresh strawberries (optional)
Sliced kiwifruit (optional)
Sliced nectarines (optional)
Lettuce leaves (optional)
- Cook sausage links over medium heat until done, turning occasionally. Cut into 1/2-inch pieces and set aside.
- Combine eggs, milk, celery salt and pepper in a small bowl; beat with whisk until well mixed, but not frothy.
- Heat 1 tablespoon butter in 8-inch omelet pan over medium-high heat. Pour in half egg mixture. Cook, gently lifting edges with a spatula so uncooked mixture flows underneath. When eggs are almost set, sprinkle half of the omelet with half the cheese, half the sausage and half the sprouts. Fold omelet; turn onto serving plate.
- Repeat with remaining ingredients. If desired, garnish with dillweed and fruit on lettuce leaf.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.