Southwestern Omelet
This flavorful, south-of-the-border-inspired creation is packed with sautéed fresh vegetables and savory sausage patties. This spicy dish will start your day off with a punch of flavor and provide your body with long-lasting energy! The avocado and salsa topping add a cool and creamy texture to balance the heat from the fiery jalapeños and chili powder.
Serves 2
2–3 tablespoons olive oil
1 medium Spanish onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped and seeds removed
4–5 large eggs
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
4 Zesty Breakfast Sausages, chopped into small bites
1 tomato, chopped
1 ripe avocado, peeled, pitted, and sliced
Salsa, to taste
Sprinkle of chopped cilantro, for garnish
- Heat 1 tablespoon olive oil over medium heat in a medium nonstick skillet. Add chopped onion, bell pepper, and jalapeño, and cook over medium heat for 5 minutes until softened.
- Meanwhile, whisk eggs with sea salt, white pepper, and garlic powder in a mixing bowl.
- Remove vegetables from skillet and set aside.
- Add 1⁄2 tablespoon olive oil to the same skillet and pour in half of the egg mixture. When your omelet is heating, it may bubble. (Remove from heat briefly when this happens to avoid holes in your omelet.) Once your omelet starts to cook through (about 2–3 minutes), add half of the partially cooked veggies, half of the Zesty Breakfast Sausages, and half of the chopped tomato to one side of the omelet.
- After 1 minute, and once your eggs are solid, flip the egg-only half of your omelet over onto the vegetable-filled half. Cook for 1 minute, and flip the omelet over to cook the other side for 1–2 minutes.
- Remove from skillet and repeat steps 4–5 for the second half of your egg mixture.
- Once both omelets are done, top with avocado slices, a dollop of salsa, and a pinch of chopped cilantro.
