Recipes – Cajun Omelet

Cajun Omelet


5 teaspoons butter, divided

½ pound of sliced Andouille sausage

2 small plum tomatoes, chopped

½  medium onion, chopped

¼  medium red pepper, chopped

¼  medium yellow pepper, chopped

¼ medium green pepper, chopped

1 teaspoon Creole seasonings, divided

12 large eggs

1 tablespoon fresh parsley

vegetable spray

1 ½  cups (6 oz) shredded Monterey Jack cheese

Hot sauce


1. Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6-7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Creole seasonings. Cook 5-7 minutes or until vegetables are tender and most of the liquid has evaporated. 2. Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning. 3. Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 2 minutes). Cover skillet, and cook 1 minute. 4. Divide omelet into fourths and slide onto plate. Serve with hot sauce.


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