You are here: Seasoned Cooking » All Issues » February 1999 Issue » This Article » Page 1
February 1999 Issue
Sunday Omelette
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Shake Off the Sugar

Helping you stay on a healthy low carbohydrate diet, using low glycemic carbs, increased fiber, healthy fats, and adding to your knowledge of nutri...

The Restaurant Store

Check out for professional-quality kitchen supplies-- cutlery, appliances, china, etc. They have great deals and will matc...

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

Cook in a Book

Want to publish your own recipe book or put together that collection of family recipes? Send us your favourite recipes and we will produce a profes...

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.
On the weekends, I rarely make breakfast. Instead, my husband -- who also enjoys spending time in the kitchen -- treats me to a wide variety of breakfast favorites. This month, I present to you one of my favorite omelets -- the Sunday Omelet. Actually, you can make it any day of the week, but I call it the Sunday Omelet because we'll often make it on Sunday with cooked sausage from the day before.

We're both careful to watch our diets during the week, but breakfast on the weekends often brings with it some tastes that neither of us can do without completely. However, we take great pains to pair some of our less healthy favorites with some other favorites that are certainly less fatty. For instance, this omelet contains a few tablespoons of crumbled sausage and some shredded cheese with tomatoes, black olives, onions, green peppers, and salsa.

This omelet is a meal in itself. Just add orange juice and coffee and, if you're really starving, half an English muffin with your favorite marmalade. It's enough to keep you going through your day -- whether you're off to wander through an art museum, go cross country skiing, or just doing those chores that managed to remain undone during the week. Happy Sunday!


Sunday Omelet

  • 2 eggs
  • 1/4 c. skim milk
  • Cooking spray
  • 3 oz. breakfast sausage -- cooked, drained, and crumbled
  • 5 black olives, halved
  • 1/2 ripe tomato, chopped
  • 1/4 small onion, chopped
  • 1/4 green pepper, chopped
  • 3 T. marbled cheddar cheese, shredded
  • 2 T. salsa
In a mixing bowl, whisk eggs and milk together until well combined. Pour into heated 9-10" skillet coated with cooking spray. Cook gently over medium-low heat until edges turn golden.

Meanwhile, combine cooked sausage, olives, tomato, onion and pepper in another bowl. Toss to mix.

Carefully arrange vegetable mixture on one half of the cooking egg mixture. Using a large spatula coated with cooking spray, lift the unfilled half of the cooked egg mixture over the top of the vegetable mixture to create a pocket. Cook 1 minute more.

Carefully slide the omelet onto a serving plate. Sprinkle with shredded cheese and serve with salsa.

  • Yields: 1 serving
  • Preparation Time: 15 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.