Sausage Omelette Recipe

Beat eggs

Crack 4 large eggs into a medium mixing bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy, about 20–30 seconds. Set aside.

Heat pan

Place a nonstick or well-seasoned 10-inch skillet over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan evenly. Keep heat low enough that butter does not brown; you want it hot but gentle to cook eggs evenly.

Cook sausage

In a separate 8–10 inch skillet (or remove eggs pan temporarily), heat 1 teaspoon olive oil over medium heat. Add 8 oz crumbled breakfast sausage. Cook, breaking up pieces with a spatula, until browned and cooked through, about 6–8 minutes. If sausage releases a lot of fat, drain off excess leaving about 1 teaspoon in the pan for flavor.

Add aromatics

Push the sausage to the side and add the diced 1/4 cup yellow onion and 1/4 cup diced green bell pepper. Sauté with the sausage for 3–4 minutes until vegetables are softened and translucent. Add 1 minced garlic clove and cook 30–45 seconds until fragrant. Remove pan from heat and keep mixture warm. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Pour eggs into pan

Return the butter-coated 10-inch skillet to medium-low heat if you paused it. Pour the beaten eggs into the skillet. Let eggs set undisturbed for 20–30 seconds until the edges begin to firm.

Texture the eggs

Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat around the pan until the eggs are mostly set but still slightly soft and custardy on top, about 1–2 minutes total.

Add filling

Evenly distribute the warm sausage-and-aromatic mixture over one half of the omelette. Sprinkle 1/2 cup shredded cheddar cheese over the sausage so it starts to melt.

Fold and finish

Using a spatula, carefully fold the empty half of the omelette over the filling to create a half-moon. Reduce heat to low, cover the pan with a lid for 30–45 seconds to help cheese fully melt and ensure the center is cooked through without overbrowning. Remove lid and cook an additional 10–15 seconds if needed.

Plate and garnish

Slide the omelette onto a plate. Sprinkle 1 tablespoon sliced fresh chives on top and add 1 teaspoon hot sauce if desired. Serve immediately.