Mexican Sausage Omelet

This was literally a random concoction I made with what items I had around. My Mexican sausage omelet combines the sweetness of the peppers mixed with the warmth from the seasonings, sausage, and jalapeno to create a nice flavor! Enjoy! Garnish with fresh tomato and green onion. Top with salsa verde, if desired.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 603 Calories

Ingredients

• 1 teaspoon cayenne pepper
• 1 jalapeno pepper, seeded and minced
• 3 tablespoons butter, divided
• ½ teaspoon red pepper flakes
• ½ medium onion, chopped
• ½ teaspoon smoked paprika
• ¾ pound pork sausage
• ½ teaspoon Mexican chili powder
• ½ red bell pepper, cut into matchsticks
• ½ yellow bell pepper, cut into matchsticks
• 6 eggs, divided
• 3 dashes half-and-half, divided
• ½ cup freshly grated mozzarella cheese, or to taste, divided

Recipe Instructions

Step 1

Heat a skillet over medium-high heat. Add sausage, cayenne pepper, red pepper flakes, chili powder, and paprika. Cook and stir until sausage is halfway browned, 2 to 3 minutes. Add red bell pepper, yellow bell pepper, onion, and jalapeno pepper. Saute until sausage is no longer pink and peppers are slightly softened, about 5 minutes more. Drain and discard grease; transfer sausage mixture to a bowl.

Step 2

Whisk 2 eggs with a dash of half-and-half in a bowl. Wipe the same skillet clean; add 1 tablespoon butter and heat over medium-low heat. Add eggs. Cook until edges start to harden, 1 to 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan.

Step 3

Sprinkle cheese over the omelet; top half with 1/3 of the sausage mixture. Flip over to fold and cook until set, 2 to 4 minutes. Transfer omelet to a plate.

Step 4

Repeat steps 2 and 3 with the remaining eggs, half-and-half, butter, and sausage mixture to complete the remaining 2 omelets.