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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Sandi Pichon of Slidell, Louisiana gives a little zip to her family's breakfast omelets with a rich and satisfying sausage filling. Each tasty omelet serves two. Ingredients:
1/2 cup sliced fresh mushrooms |
2 tablespoons butter, divided |
1/4 pound bulk pork sausage |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 cup milk |
1/8 teaspoon salt |
pepper to taste |
1/2 cup sour cream |
omelet: |
4 eggs |
1/4 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter |
Directions:
1. In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm.
2. In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half. Yield: 2 servings.
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