Mexican Sausage Omelet Recipes

MEXICAN OMELETTE

Steps:

• Combine first three ingredients in bowl and mix well.
• Heat up small skillet with oil over medium heat, add mixed ingredients.
• As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
• When omelette is relatively solid add other ingredients and allow cheese to melt.
• Fold in half and serve.
• Enjoy!

SPANISH OMELET

Steps:

• Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.

MEXICAN OMELET WITH CHILIES

Steps:

• Mix eggs, half-and-half, oregano, salt and pepper with fork just until whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.
• Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Sprinkle with cheese and chilies.
• Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary. Top with tomatoes and sour cream; sprinkle with cilantro.

FLUFFY SAUSAGE OMELET

Steps:

• 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., 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. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , 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.

MEXICAN OMELET

Steps:

• Preheat broiler.
• Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
• While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
• Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
• To serve, invert onto a heated serving platter and brush with reserved melted butter.

MEXICAN SAUSAGE OMELET

Steps:

• 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.

BAKED CHEESE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F.
• Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
• Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
• Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

SAUTEED LEEK AND SAUSAGE OMELET

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes. Using slotted spoon, transfer sausage to paper towels. Add mushrooms to skillet and sauté until golden brown, about 8 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme and sauté until very soft, about 6 minutes. Season leek mixture to taste with salt and pepper. Remove from heat.
• Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula. Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one side of omelet over filling and roll out onto heated plate. Garnish with rosemary sprig. Repeat with remaining mushrooms, peppers and cheese, forming second omelet.

OMELETS MEXICANA

Steps:

• Cook beef and onion in heavy large skillet over medium heat until brown, stirring frequently, about 10 minutes. Pour off drippings. Add next 4 ingredients and cook 4 minutes, stirring frequently. Stir in bell peppers and salsa. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Whisk 2 eggs until well blended. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Pour eggs into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is set. Spoon 1/2 cup meat filling over half of omelet. Sprinkle 1/3 cup cheese over. Slide out onto plate, folding omelet over filling. Keep warm, Repeat process for remaining 7 omelets, adding more oil to skillet as necessary. Top each with a dollop of sour cream.