Jul 14 2026
Restaurants›Patio 44 Gulfport›Spinach And Andouille Omelet* Recipe

Spinach And Andouille Omelet* Recipe

Inspired by Patio 44 Gulfport
Time45m
Serves2

Fresh spinach, andouille sausage, and smoked gouda cheese, in a three-egg omelet, served with Patio’s famous gouda grit, served with brunch potatoes

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Ingredients

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Omelet

Gouda Grits

Brunch Potatoes

Method

Omelet Preparation

  1. 1

    Sauté Spinach and Sausage

    In a skillet, heat 1 tablespoon of butter over medium heat. Add the andouille sausage and cook for 3-4 minutes until it begins to brown. Add the fresh spinach and sauté until wilted, about 2 minutes. Season with salt and black pepper. Remove from heat and set aside.

  2. 2

    Prepare the Eggs

    In a bowl, crack 3 eggs and whisk them until well combined. Season with salt and black pepper.

  3. 3

    Cook the Omelet

    In the same skillet, add a little more butter if necessary. Pour the egg mixture into the skillet, swirling to cover the bottom. Cook for 2-3 minutes until the edges start to set.

  4. 4

    Fill the Omelet

    Once the eggs are mostly set, add the sautéed spinach and sausage mixture on one half of the omelet, followed by the smoked gouda cheese.

  5. 5

    Fold and Serve

    Carefully fold the omelet over the filling and cook for another 1-2 minutes until the cheese is melted. Slide the omelet onto a plate and keep warm.

Gouda Grits Preparation

  1. 6

    Cook Grits

    In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of grits and 1 teaspoon of salt. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until thickened.

  2. 7

    Add Milk and Cheese

    Once the grits are cooked, stir in 1 cup of milk and 100 grams of smoked gouda cheese. Mix well until the cheese is melted and the grits are creamy.

Brunch Potatoes Preparation

  1. 8

    Prepare Potatoes

    Peel and dice the potatoes into small cubes. Rinse under cold water to remove excess starch.

  2. 9

    Season and Roast

    In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until crispy and golden brown.

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