Apple & Sausage Omelette
This large omelette is a delicious item to serve at a breakfast or brunch gathering. The unique combination of apple and sausage elevates this omelette beyond the traditional egg and cheese creation. Enjoy this with friends on a lazy weekend morning.
Ingredients
- 5 teaspoon unsalted butter
- 3 sweet Italian sausages or 4 breakfast sausage links, cut into 1/4-inch slices
- 1 Idaho potato, peeled and very thinly sliced
- 1 medium-sized yellow onion, peeled and cut into thin rings
- 1 small granny Smith apple, peeled, cored and thinly sliced
- 6 eggs
- 1/4 cup water
- 1 tablespoon plus 1 teaspoon chopped parsley
- 1 tablespoon olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Melt 1 teaspoon of butter in a small heavy skillet over medium heat. Add sausages; saute until browned and cooked through. Drain on paper towel. Reserve.
- Melt remaining butter in a 10-inch non-stick skillet. Add potato and onion and cook over low heat for 5 minutes to soften. Add apple and cook an additional 5 minutes; stirring occasionally with a wooden spoon.
- Whisk eggs, water and 1 tablespoon of parsley in a bowl. Reserve.
- After potato mixture has cooked for 10 minutes, add oil, salt, pepper and reserved sausage. Stir the egg mixture into skillet.
- Swirl pan so that eggs spread evenly. Cover skillet with a lid and cook over medium heat for 15 minutes, or until eggs are just set. Carefully invert omelet onto a serving platter. Sprinkle with remaining parsley. Serve immediately.