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Omelet For Two

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."

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 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

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.
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.