Savory Dried Plum & Sausage Omelet
Everyone has their own omelet preference, but when they try this dried plum, pepper and sausage-stuffed version, they'll have a new favorite.
1 mild Italian sausage (about 4 ounces), casing removed
1/3 cup (about 2 ounces) chopped dried plums
2 tablespoons chopped roasted red peppers
4 large eggs
1 tablespoon snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
1 tablespoon chopped flat leaf (Italian) parsley
1 ounce (about 1 1/2 tablespoons) soft goat cheese, cut into pieces
In skillet, brown sausage over medium heat 5 to 7 minutes or until no longer pink, breaking up into crumbles; pour off drippings. Add dried plums and red peppers; set aside.
In medium bowl, whisk together eggs, chives, salt and pepper until well blended. In large skillet, heat butter over medium heat until melted; add egg mixture. As eggs begin to set, lift edge with spatula and tilt pan to allow uncooked portion to run underneath. Continue lifting and tilting until top is almost dry and bottom is golden.
Spoon dried plum mixture over one half-side of egg; sprinkle with parsley and goat cheese. Loosening edge with spatula, carefully fold omelet in half to enclose filling. Cover pan; cook an additional 1 to 2 minutes or until cheese just begins to melt. Cut omelet in half; serve each on individual plates.
Recipe created by Georgeanne Brennan.
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