Farmer's Omelet II

Submitted by Hey Jude

"This is great for a brunch or dinner dish. From the Chicago Tribune Good Eating Cookbook."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 8

ingredients

• 1⁄2 lb smoked Polish sausage, cut into 1/2 inch slices
• 1 tablespoon butter
• 1 large potato, cooked and diced
• 1 small onion, diced
• 1 small green bell pepper, seeded and diced
• 1⁄4 lb mushroom, sliced
• 8 large eggs, beaten well
• 1⁄4 teaspoon salt
• fresh ground black pepper

directions

1. Heat oven to 350° F.
2. Cook sausage over medium heat in a 10-inch cast-iron or ovenproof skillet, stirring unil browned, 2-3 minutes.
3. Remove with a slotted spoon to a bowl.
4. Melt butter in the skillet.
5. Add potato.
6. Cook, stirring, until browned, 5-7 minutes.
7. Remove with a slotted spoon; add to sausage in the bowl.
8. Put onion, green bell pepper, and mushrooms in skillet.
9. Cook, stirring, until soft, about 5 minutes.
10. Add sausage and potato to skillet; cook, stirring, 1 minute.
11. Add beaten eggs, salt and black pepper to taste to skillet.
12. Do not stir.
13. Bake in the oven until puffed and firm, 15-20 minutes.

Reviews

[Shae2138]

We loved this recipe! By omitting the potato this made an outstanding low-carb dish. Very very easy and quick to put together and looks really great when served up. This is our new favorite way to use polish/smoked sausage! Thanks for this great recipe :)

 

[Bergy]

5 star all the way - I cut it back to 2 eggs with no problem. I used a smoked Potuguese Linguisse sausage. Didn't have any green peppers so I used red, orange & Yellow. With only 2 eggs this makes a generous serving for two. I didn't bake it I finished it on top of the stove, medium heat coverd - took 5 minutes after pouring in the eggs Thanks Hey Jude - super recipe

 

[Jazze22]

This was very good. I used 1 lb of smoked sausage and sprinkled chedder cheese over the top the last few minutes of baking. My guys didn't leave a bite. In fact they wanted to know if there was more. Thanks for the recipe, I will be making this alot.