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Omelet For Two

SUBMITTED BY: Sandra Pichon

"Sandi Pichon of Slidell, Louisiana gives a little zip to her family's breakfast omelets with a rich and satisfying sausage filling. Each tasty omelet serves two."
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PREP TIME  30 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons butter or margarine, divided
  • 1/4 pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • pepper to taste
  • 1/2 cup sour cream
  • OMELET:
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine

DIRECTIONS

  1. In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm.
  2. In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.
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