I’m having a beautiful Saturday, listening to Bob Dylan’s Blonde on Blonde on vinyl. Haven’t made an omelette in a while, so I whipped one up for brunch. I love the simple deliciousness of it. You can jazz it up with a garnish of grape tomatoes and/or parsley.
Enjoy, and I hope you take time to take in the fall foliage. Thanksgiving is coming soon….
Ingredients:
1 small onion, chopped
2 sausages (I use mild Italian pork here), sliced on the bias
2 eggs
Heat up your choice of oil in a large skillet (I used grapeseed oil), and sauté the onion. Add the sausages and cook on medium heat for about 5 min., stirring often.
Scramble the eggs in a bowl, then fold the contents of the skillet into the eggs. Pour the mix into the skillet, and flip half-over when the bottom of the omelette is cooked (should take about 1.5 min.). Turn off heat and let the ambient heat finish cooking the omelette.
Serve with toast. I recommend cranberry-orange bread (see photo).
ATB 