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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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At Christmastime, we get family members together for a breakfast meal. I serve this omelet with a fruit salad, hash brown casserole and hot biscuits. -Jean Tyner Darlington, South Carolina Ingredients:
1/4 pound bulk pork sausage |
2 tablespoons chopped onion |
2 tablespoons chopped sweet red pepper |
1/4 cup sour cream |
3 eggs, separated |
3 tablespoons milk |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1/8 teaspoon pepper |
1 tablespoon butter |
Directions:
1. Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside.
2. In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture.
3. Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds.
4. Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling. Yield: 2 servings.
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