- Prep time
- 15 minutes
- Cook time
- 10 minutes
- 1 serving
Brimming with hot link sausage, bacon, jack cheese and bell peppers, this amazing omelette lets you start the day with classic Cajun flavors—yum!
- 2 slices bacon, diced small
- ½ hot link or andouille sausage, diced small
- ¼ red bell pepper, diced small
- 1 green onion, sliced thin on the bias
- 4 large eggs
- 1 tablespoon butter
- ½ cup Monterey Jack cheese, shredded
- Pinch of kosher or sea salt
Cook the bacon and sausage, stirring, in a medium nonstick skillet over medium heat. Using a slotted spoon, transfer the bacon and sausage to a bowl, leaving the rendered bacon fat in the skillet. Add the onion and pepper to the skillet and cook, stirring, until softened, 2–3 minutes. Transfer to the bowl with the bacon and sausage. Wipe out the skillet.
In a medium bowl, whisk the eggs. Melt the butter in the cleaned skillet over medium heat. Swirl the pan to coat with the melted butter, then pour in eggs. With a rubber spatula or wooden spoon, starting from the outer edge, scrape the egg towards the middle of the pan to remove cooked egg from the bottom and make way for raw egg to cook. Do this several times until the raw egg is mostly cooked and you have a thin layer of raw egg on top. Lower the heat, if needed, to maintain the pale yellow of the egg and avoid browning.
Flip the omelette, loosening the egg from the skillet by running the spatula around the edges and jiggling the pan. In one motion, front to back (not up and down), slide the eggs forward so that they flop over and move the pan back under the eggs. (If you are not familiar with this technique, you can practice it with a piece of bread in the same clean pan—the key is to move the pan up and down as little as possible.)
Working quickly to avoid browning the eggs, top the flipped omelette with the shredded cheese, bacon, sausage, onion, pepper and a pinch of salt. Run the spatula around the edge of the omelette again to loosen. Slide the omelette halfway out of the pan onto the plate and tilt the pan to fold the omelette onto itself. Serve immediately.
Techniques used in this recipe:
sliceIf you are slicing a round object, cut a slice from the bottom to make it lie firmly. Use the pointed end of a chef's knife to puncture the skin and make the first cut. Hold the object being sliced with your fingers bent and cut vertical slices to the desired thickness. With each slice, move your fingers back to the width of the next slice. Dont cut yourself! dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.