Sausage Omelet
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Sausage Omelet
  Sausage    Breakfast  
Last updated 6/12/2012 12:43:30 AM. Recipe ID 2665. Report a problem with this recipe.
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      Title: Sausage omelet
 Categories: Cheese/eggs, Breakfast
      Yield: 1 Servings
 
      3 ea EGGS
    1/4 ts SALT
      1 x  DASH PEPPER
      1 tb WATER
      1 tb BUTTER
      1 tb PEANUT OIL
      4 oz ITALIAN SAUSAGE (COOKED)
 
  BREAK EGGS INTO A SMALL BOWL. ADD WATER AND BEAT TILL YOLKS AND
  WHITES ARE JUST MIXED. IN AN OMELET PAN (NON STICK SURFACE PREFERRED)
  MELT BUTTER AND PEANUT OIL OVER MEDIUM HIGH HEAT. WHEN BUTTER ALMOST
  STOPS BUBBLING POUR EGGS ALL AT ONCE INTO PAN. WITH A SPATULA PULL
  EGG FROM EDGES WHEN EGG STARTS TO SET. TILT PAN TO LET EGG RUN UNDER-
  NEATH EDGES. COOK TILL DESIRED HARDNESS. (OMELETS SHOULD NOT BE
  COOKED TILL TOTALLY HARD). WHEN READY REMOVE FROM HEAT AND SPRINKLE
  PRECOOKED SAUSAGE OVER HALF THE OMELET. TILT PAN AND SLIDE EGG SLOWLY
  ONTO PLATE. WHEN HALF WAY ON PLATE PULL PAN BACK OVER EGG TO FOLD IN
  HALF. NOTE: YOU CAN ADD CRISP CRUMBLED BACON OR CHEESE TO OMELET FOR
  ADDED
 




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Recipe ID 2665 (Apr 03, 2005)

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