Fluffy Sausage and Cheese Omelet
This fluffy omelet was a Saturday morning specialty at our house when I was growing up. The secret to the fluff is folding egg whites into the yolk mixture.
- 4 Nature's Yoke eggs, separated
- 1/4 tsp salt
- dash of black pepper
- 1 tbsp all-purpose flour
- 1 tbsp water
- 4 tbsp softened butter, divided
- 3/4 cup shredded cheese, divided
- 3/4 cup fully cooked pork sausage crumbles, divided
- fresh parsely, finely chopped
Separate eggs carefully. Add salt to the egg whites and beat on highest mixer speed until whites form soft peaks.
In separate bowl, add pepper, flour, water and 1 T. butter to egg yolks and beat until they are thick and lemon colored, about 3 minutes. Gently fold the yolk mixture into whites.
Melt 3 T. butter in large skillet over medium-low heat. Pour omelet into skillet, tipping the skillet to evenly spread out the egg mixture. Cover skillet tightly. Gently simmer 4 minutes or until bottom is golden brown and the top of the omelet is dry.
Sprinkle 1/2 c. each of cheese and sausage on half of the omelet. Fold omelet in half and serve immediately, topped with remaining 1/4 c. of cheese and sausage. Garnish with fresh parsley.
Keyword eggs and sausage, omelet