*Fall Omelet Recipe

Roast the Butternut Squash

Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.

Caramelize the Onions

While the squash is roasting, slice the onion. In a skillet, heat 1 tablespoon of olive oil over medium heat, add the onions, and cook for 15-20 minutes until golden brown, stirring occasionally.

Cook the Sausage

In the same skillet, add the spicy chicken sausage links and cook until browned and heated through, about 5-7 minutes. Remove from heat and slice the sausage.

Sauté the Kale

Add the chopped kale to the skillet with the sausage and onions. Sauté for 3-4 minutes until the kale is wilted.

Prepare the Omelet

In a bowl, whisk together the eggs, salt, and pepper. In a non-stick skillet, add the remaining tablespoon of olive oil over medium heat. Pour in the eggs and cook until the edges start to set.

Combine the Filling

Once the eggs are partially set, add the roasted butternut squash, caramelized onions, sausage, and crumbled goat cheese on one half of the omelet. Fold the other half over the filling and cook for an additional 2-3 minutes until fully set.

Serve

Slide the omelet onto a plate and serve hot. Enjoy your Fall Omelet with brunch potatoes on the side if desired.