Title: Sausage Omelet
Categories: Cheese Breakfast
Yield: 1 Servings
| 3 | | EGGS |
| 1/4 | ts | SALT |
| | | DASH PEPPER |
| 1 | tb | WATER |
| 1 | tb | BUTTER |
| 1 | tb | PEANUT OIL |
| 4 | oz | ITALIAN SAUSAGE (COOKED) |
BREAK EGGS INTO A SMALL BOWL. ADD WATER AND BEAT TILL YOLKS AND WHITES ARE
JUST MIXED. IN AN OMELET PAN (NON STICK SURFACE PREFERRED) MELT BUTTER AND
PEANUT OIL OVER MEDIUM HIGH HEAT. WHEN BUTTER ALMOST STOPS BUBBLING POUR
EGGS ALL AT ONCE INTO PAN. WITH A SPATULA PULL EGG FROM EDGES WHEN EGG
STARTS TO SET. TILT PAN TO LET EGG RUN UNDER- NEATH EDGES. COOK TILL
DESIRED HARDNESS. (OMELETS SHOULD NOT BE COOKED TILL TOTALLY HARD). WHEN
READY REMOVE FROM HEAT AND SPRINKLE PRECOOKED SAUSAGE OVER HALF THE OMELET.
TILT PAN AND SLIDE EGG SLOWLY ONTO PLATE. WHEN HALF WAY ON PLATE PULL PAN
BACK OVER EGG TO FOLD IN HALF. NOTE: YOU CAN ADD CRISP CRUMBLED BACON OR
CHEESE TO OMELET FOR ADDED