Sauteed Leek And Sausage Omelet
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes
2
Using slotted spoon, transfer sausage to paper towels
3
Add mushrooms to skillet and sauté until golden brown, about 8 minutes
4
Season mushrooms to taste with salt and pepper
5
Transfer mushrooms to bowl
6
Heat 1 tablespoon olive oil in same skillet
7
Add leek and thyme and sauté until very soft, about 6 minutes
8
Season leek mixture to taste with salt and pepper
9
Remove from heat
10
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl
11
Season with salt and pepper
12
Stir in half of leek mixture
13
Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat
14
Add egg mixture to skillet and swirl with rubber spatula
15
Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes
16
Remove skillet from heat
17
Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet
18
Fold one side of omelet over filling and roll out onto heated plate
19
Garnish with rosemary sprig
20
Repeat with remaining mushrooms, peppers and cheese, forming second omelet
21
Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes
22
Using slotted spoon, transfer sausage to paper towels
23
Add mushrooms to skillet and sauté until golden brown, about 8 minutes
24
Season mushrooms to taste with salt and pepper
25
Transfer mushrooms to bowl
26
Heat 1 tablespoon olive oil in same skillet
27
Add leek and thyme and sauté until very soft, about 6 minutes
28
Season leek mixture to taste with salt and pepper
29
Remove from heat
30
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl
31
Season with salt and pepper
32
Stir in half of leek mixture
33
Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat
34
Add egg mixture to skillet and swirl with rubber spatula
35
Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes
36
Remove skillet from heat
37
Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet
38
Fold one side of omelet over filling and roll out onto heated plate
39
Garnish with rosemary sprig
40
Repeat with remaining mushrooms, peppers and cheese, forming second omelet