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Ingredients
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Omelette Base
Filling
Sausage Gravy
Garnish (optional)
Method
Filling
- 1
Cook onion and sausage for filling
Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon neutral oil and the 0.5 cup diced yellow onion. Sauté until translucent and starting to brown, about 4–5 minutes. Push onions to one side and add 4 oz bulk breakfast sausage to the pan. Break the sausage into small pieces with a spatula and cook until browned and cooked through, about 5–6 minutes. Drain any excess fat if pan is very greasy, leaving a little for flavor. Transfer cooked sausage and onion to a bowl and keep warm.
Gravy
- 2
Make sausage gravy
In the same skillet over medium heat, add the 6 oz bulk breakfast sausage for the gravy. Brown and crumble the sausage until no pink remains, about 6–7 minutes. If there's excess fat, drain leaving about 1 tablespoon in the pan. Sprinkle 2 tablespoons all-purpose flour over the browned sausage and stir to coat; cook 1–2 minutes to remove the raw flour taste. Gradually whisk in 1 cup whole milk, ensuring no lumps remain. Bring to a gentle simmer and cook until the gravy thickens to a spoon-coating consistency, about 3–5 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon freshly cracked black pepper and 1 teaspoon hot sauce (optional). Reduce heat to low and keep warm, stirring occasionally so it doesn't skin over.
Omelette Base & Assembly
- 3
Beat eggs
In a medium bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper until combined and slightly frothy.
- 4
Cook omelette
Wipe out the skillet used for the gravy and return it to medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. When the top is mostly set but still slightly glossy (about 1–1.5 minutes), sprinkle the cooked sausage and onion filling evenly over one half of the omelette and top with 1/2 cup shredded sharp cheddar.
- 5
Fold and finish
Carefully fold the empty half of the omelette over the filling using the spatula. Let the folded omelette cook another 30–60 seconds to melt the cheese and finish setting, then slide the omelette onto a warm plate.
- 6
Plate and top with gravy
Spoon a generous ladle (about 1/2 to 3/4 cup) of the warm sausage gravy over the top of the folded omelette so it drapes over the sides. Garnish with 1 tablespoon chopped chives or parsley if desired. Serve immediately.