A very fine omelet with breakfast sausage
Ingredients
2 farm eggs
1 tsp extra virgin olive oil
2 tbs diced yellow onion
1 tbs chopped red bell pepper
1 tbs butter (Kerry's Gold)
1 tbs diced and seeded fresh tomato
2 tbs shredded cheddar cheese
2 baby bok choy leaves chopped
1 tbs spring water
Pink salt to taste
Ground black pepper to taste
Hot sauce to taste
Mustard to taste
Bragg's sprinkle 24 herbs & spices to taste
dash of ground sage
1 cup breakfast sausage
Omelet Directions
1. Crack the eggs place in a small mixing bowl- fold in water
2. heat olive oil in a skillet and cook onions and peppers for 4 to 5 minutes over medium heat. Add in the baby bok choy the last couple minutes.
3. remove the veggies from the skillet and place in a small bowl with tomato, mix together.
4. add butter to skillet until melted and coating the skillet fully.
5. work quickly and add in egg to skillet, place veggie mixture over top of eggs, add in some hot sauce, salt and pepper and herb mix.
6. once the eggs firm up on the bottom fold over and flip the folded omelet. Cut in half after cooking for a min.
7. add the cheese and let melt during the last minute of cooking. You want the omelet nice and fluffy and not over cooked so be careful on how long it is in the pan. Total time to cook the omelet mixture will be 4 to 5 min over medium heat.
8. remove the two omelets and serve.
Breakfast sausage Directions
1. Make golf size balls out of the breakfast sausage
2. flatten out into patties in the palm of your hand
3. place on a flat skillet over medium high heat
4. sprinkle ground sage over patties while cooking.
5. cook until well done.
6. Serve and garnish plate with mustard and hot sauce.
Serves 2
Prep time 15 minutes
Cook time 15 minutes
Created by Eric Roberts
Health Coach & Cook
Garland,Texas
