Mexican Sausage Omelet recipe
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Ingredients
- ¾ pound pork sausage 1 teaspoon cayenne pepper ½ teaspoon red pepper flakes ½ teaspoon Mexican chili powder ½ teaspoon smoked paprika ½ red bell pepper, cut into matchsticks ½ yellow bell pepper, cut into matchsticks ½ medium onion, chopped 1 jalapeno pepper, seeded and minced 6 eggs, divided 3 dashes half-and-half, divided 3 tablespoons butter, divided ½ cup freshly grated mozzarella cheese, or to taste, divided
Nutrition Info
- 602.6 caloriescarbohydrate: 6.4 gcholesterol: 479.7 mgfat: 49.3 gfiber: 1.4 gprotein: 33.3 gsaturatedFat: 20.9 gservingSize: -sodium: 1354.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Mexican Sausage Omelet
Directions
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Heat a skillet over medium-high heat. Add sausage, cayenne pepper, red pepper flakes, chili powder, and paprika. Cook and stir until sausage is halfway browned, 2 to 3 minutes. Add red bell pepper, yellow bell pepper, onion, and jalapeno pepper. Saute until sausage is no longer pink and peppers are slightly softened, about 5 minutes more. Drain and discard grease, transfer sausage mixture to a bowl.
Whisk 2 eggs with a dash of half-and-half in a bowl. Wipe the same skillet clean, add 1 tablespoon butter and heat over medium-low heat. Add eggs. Cook until edges start to harden, 1 to 2 minutes. Lift the omelet with a spatula as the center rises, tilt the skillet so that uncooked eggs run to the center of the pan.
Sprinkle cheese over the omelet, top half with 1/3 of the sausage mixture. Flip over to fold and cook until set, 2 to 4 minutes. Transfer omelet to a plate.
Repeat steps 2 and 3 with the remaining eggs, half-and-half, butter, and sausage mixture to complete the remaining 2 omelets.