Sausage Omelet

* Exported from MasterCook *

SAUSAGE OMELET

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ea EGGS
1/4 ts SALT
1 x 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



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