Sausage And Cheese Omelettes
When we make omelettes at our house, we always use our smallest cast iron skillets. They’ve been seasoning for decades, and they’re absolutely perfect for 3-egg omelettes. I use a butter non-stick spray, and I never turn the stove up past medium high. They’re small enough that they burn too easily if the heat is too high.
The secret ingredient for the perfect omelette? A splash of milk after you’ve beaten the eggs really well. It makes them super fluffy and much lighter than with eggs alone. Then I add salt and pepper to taste. I wrap it up with some diced turkey sausage and shredded cheese.
After mixing this all together and get it in the skillet, I let it go without touching it for 2-3 minutes. At that point the bottom is solid and just starting to brown, so I flip it over quickly and let the uncooked egg on top get to the bottom. This side will only take a few minutes, too, as the small skillet size works its magic. If necessary, I flip it one more time to get it cooked all the way through.
Then it’s ready to serve with your favorite fruit, pastries and juice.
What are your favorite breakfast-for-dinner menus? Or dinner-for-breakfast menus?
Post a Comment