This variation on the Western omelet calls for a hearty mixture ofpotatoes, onion, “sausage” and red peppers folded into the eggs for double cooking. Country biscuits, orange juice and hot coffee make perfect partners for this breakfast entrée.
- 2 Tbs. butter or margarine
- 1/2 cup diced potato
- 1/2 cup diced onion
- 7 oz. soy “sausage,” crumbled
- 1/2 cup diced red or green peppers
- Salt and freshly ground pepper to taste
- 6 large eggs, separated
- 4 Tbs. shredded low-fat cheddar cheese
- 3 Tbs. minced parsley for garnish
- Preheat oven to broil.
- Heat 1 tablespoon butter in a 10-inchnonstick skillet over medium heat. Add potatoes, and sauté for 3 to 4 minutes, or until potatoes begin to turn golden. Reduce heat to medium-low, and add remaining butter, onion, “sausage,” peppers, salt and pepper. Sauté until onion and “sausage” begin to brown, for about 4 minutes. Remove from heat, and set aside.
- Beat yolks until slightly thick. Beat whites until foamy and slightly stiff. Fold whites into yolks, and stir in 2 tablespoons cheese. Pour eggs over “sausage” mixture. Cook over medium heat until eggs begin to firm on bottom, lifting edges of eggs and letting uncooked eggs run underneath.
- Put skillet under broiler, and cook egg mixture for 2 to 3 minutes, or until top begins to brown and eggs firm up throughout. Remove from oven, and slide omelet onto serving dish. Garnish with remaining cheese and parsley before serving.
- Serving Size: Serves 4
- Calories: 390
- Carbohydrate Content: 15 g
- Cholesterol Content: 445 mg
- Fat Content: 24 g
- Fiber Content: 3 g
- Protein Content: 28 g
- Saturated Fat Content: 8 g
- Sodium Content: 540 mg
- Sugar Content: 4 g