Italian turkey sausage and vegetable omelet
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This hearty 20-minute entrée can be prepared for breakfast, lunch, or dinner, and it is perfectly portioned for cooking for one person. This omelet is filled with chicken sausage, mushrooms, onion, and roasted red peppers and finished with salty Pecorino Romano cheese and chopped parsley, which adds freshness and color. Italian sausages come in sweet and spicy varieties, so use your favorite in this recipe. When making omelets, it’s good practice to have all the fillings cooked and ready to go before you start cooking the eggs, since it’s a quick-cooking process that takes only a couple minutes per omelet.
Ingredients
Cooking spray
4 spray(s)
Cooked chicken sausage
1½ oz, or turkey sausage, Italian-variety, chopped
Mushrooms
¾ cup(s), sliced, chopped
Uncooked onion
¼ cup(s), chopped
Roasted red peppers (packed in water)
¼ cup(s), chopped
Egg
2 large egg(s), whisked with a pinch of salt and pepper
Grated Pecorino Romano cheese
1½ Tbsp
Fresh parsley
½ Tbsp, chopped
Instructions
1
Coat a small omelet pan with cooking spray; heat over medium heat. Add sausage, mushroom and onion; cook, stirring frequently, until onions are softened, 5 minutes. Remove from pan to a bowl and stir in roasted pepper; set aside.
2
Wipe plan clean. Off heat, coat with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelet with chicken sausage mixture; sprinkle with cheese. Fold omelet over; cook 1-2 minutes more. Serve sprinkled with parsley.
3
Serving size: 1 omelet
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