Creole Andouille Sausage Omelet

Equipment

• Skillet

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

1. 1Melt 1 teaspoon of butter in a 10-inch nonstick skillet over medium-high heat. Add the sliced andouille sausage and cook until well browned, about 6 to 7 minutes.
2. 2Stir in the chopped tomatoes, onion, bell pepper, celery, minced garlic, and 1/2 teaspoon of Creole seasoning. Cook for another 5 to 7 minutes until the vegetables are tender and most of the liquid has evaporated. Transfer the mixture to a bowl and wipe the skillet clean.
3. 3In a separate bowl, whisk the eggs, chopped parsley, and the remaining 1/2 teaspoon of Creole seasoning until fully combined. Whisking thoroughly ensures a fluffier texture without white streaks.
4. 4Coat the skillet with cooking spray and melt 1 teaspoon of butter over medium heat, swirling to coat the bottom evenly. Pour in one-quarter of the beaten egg mixture.
5. 5As 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 1 minute until mostly firm. This technique builds layers and prevents the bottom from overcooking.
6. 6Place a lid on the skillet and cook undisturbed for 1 more minute. Remove the lid and spoon one-quarter of the cooked sausage mixture onto one half of the eggs. Top with one-quarter of the shredded Monterey Jack cheese, then fold the other half of the omelet over the filling.
7. 7Slide the finished omelet onto a plate and cover it loosely with foil to keep warm. Repeat the cooking process three more times with the remaining butter, egg mixture, sausage filling, and cheese.

Recipe Details