Fluffy Sausage Omelet Recipes

Steps:

• Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

Steps:

• Beat eggs until well combined.
• Place in greased heated skillet and let cook.
• Place sausage patty on top and flip.
• Cook until sausage is done.

Steps:

• Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
• Serve immediately.

Steps:

• In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.
• In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)
• Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.
• Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike "burnt ends" in the BBQ world.

Steps:

• In a small bowl whisk together eggs, baking powder, cream, green onions, salt and pepper until frothy.
• Heat an 8-inch skillet over medium heat until your hands feel warm when held about 2-inches above the surface; add in butter and swirl to coat the bottom of the pan evenly.
• Pour the whisked eggs into the skillet; let set slightly.
• Using a heat-proof spatula, push eggs from edge towards the center; tilt pan to let egg fill the spaces.
• Repeat until omelet if JUST set (about 1-2 minutes).
• Sprinkle the grated cheese down the center of the omelet.
• Using the same spatula, gently fold the omelet over the cheese.
• Tilt skillet and slide the filled omelet onto a serving plate (don't worry if you tear the eggs slightly!).

Steps:

• In a 10-in. nonstick skillet, cook sausage and mushrooms over medium-high heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; wipe skillet clean., In a large bowl, whisk eggs, cheese, garlic and pepper until blended. Stir in parsley., In same skillet, heat 2 teaspoons oil over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the sausage mixture on one side; fold omelet in half., Cut omelet in half; slide onto serving plates. Repeat with remaining ingredients.

Steps:

• Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside.
• In a bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a mixing bowl, beat egg whites until stiff peaks form. Gently into egg yolk mixture. Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds.
• Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.

Steps:

• Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
• Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
• Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
• Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.