Eggs and Sausage Omelet with Tomatoes and Peppers
Start your day with a burst of flavor by savoring this hearty Eggs and Sausage Omelet with Tomatoes and Peppers—a protein-packed breakfast that’s as vibrant as it is satisfying. This recipe combines fluffy, seasoned eggs with savory bites of golden-brown sausage, sweet and juicy tomatoes, and tender bell peppers, creating a perfect harmony of textures and tastes. Enhanced with melted cheese and a touch of fresh parsley, this omelet is both comforting and indulgent. Ready in just 25 minutes, it’s a fantastic choice for busy mornings or a leisurely brunch. Plus, with its simple ingredients and one-pan preparation, cleanup is a breeze. Whether you’re serving it with a side of toast or enjoying it on its own, this versatile dish promises to brighten any table.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces sausage links
- 1 tablespoon olive oil
- 1 medium tomato
- 0.5 medium bell pepper (any color)
- 0.5 cup shredded cheese (cheddar or your preference)
- 2 teaspoons fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized bowl and add the milk, salt, and black pepper. Whisk together until fully combined and the mixture appears slightly frothy.
Preheat a non-stick skillet over medium heat. Add the sausage links and cook them until browned and fully cooked, about 6-8 minutes, turning occasionally.
Remove the cooked sausages from the skillet, slice them into bite-sized pieces, and set aside. Wipe the skillet clean with a paper towel.
Dice the tomato and bell pepper into small, evenly sized pieces. In the same skillet, heat the olive oil over medium heat, then add the diced tomatoes and bell peppers. Sauté for 2-3 minutes until slightly softened.
Reduce the heat to medium-low. Pour the whisked eggs into the skillet over the sautéed vegetables. Let the egg mixture cook undisturbed for about 1-2 minutes until the edges begin to set.
Evenly distribute the cooked sausage slices over one half of the omelet. Sprinkle the shredded cheese on top of the sausages.
Use a spatula to gently fold the other half of the omelet over the filling. Continue cooking for another 2-3 minutes until the cheese melts and the eggs are fully cooked.
Carefully slide the omelet onto a plate. Garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 296 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
