1 / 1
Andouille Sausage Omelet
A hearty stovetop omelet filled with spicy andouille sausage, fresh vegetables, and melted Monterey Jack cheese. The savory filling combines bell peppers, onions, tomatoes, and Creole seasoning for a bold flavor profile. It works perfectly for a filling weekend brunch or a quick, protein-packed dinner. Fluffy eggs wrap around the smoky meat and tender vegetables to create a satisfying meal.
Ingredients
- 5 tsp. butter, divided
- 1¼ cups sliced andouille sausage
- 2 small plum tomatoes, seeded and chopped
- ½ medium onion, chopped
- ½ medium-size red bell pepper, chopped
- 1 celery rib, chopped
- 1 tsp. minced garlic
- 1 tsp. Creole seasoning, divided
- 12 large eggs
- 1 Tbsp. chopped fresh parsley
- 1½ cups (6 oz.) shredded Monterey Jack cheese
- 1. Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and ½ tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.
Instructions
- 1Cook the sliced andouille sausage in a skillet with one teaspoon of butter over medium-high heat until browned, about six to seven minutes. Stir in the chopped tomatoes, onion, bell pepper, celery, minced garlic, and half a teaspoon of Creole seasoning. Cook for another five to seven minutes until the vegetables soften and the liquid cooks off, then transfer the mixture to a bowl. In a separate bowl, whisk the eggs, chopped parsley, and the remaining half teaspoon of Creole seasoning.
- 2Coat a skillet with cooking spray and melt one teaspoon of butter over medium heat. Swirl the pan to coat the bottom evenly, then pour in one quarter of the beaten egg mixture.
- 3When the eggs begin to set, use a spatula to gently lift the edges. Tilt the pan to let the raw egg run underneath, cooking for about one minute until mostly firm.
- 4Place a lid on the skillet and let it cook undisturbed for one more minute.
- 5Spoon a quarter of the cooked sausage and vegetable mixture onto one half of the eggs. Top with a quarter of the shredded Monterey Jack cheese, then fold the other half of the omelet over the filling.
- 6Transfer the finished omelet to a plate and cover it loosely with foil to retain heat. Do the exact same process three more times using the rest of the butter, eggs, filling, and cheese.
- 7Serve immediately with your favorite hot sauce on the side.