February 14, 2016
If you like omelets and Cajun food, well, we have combined them for you in this recipe. To complete the Cajun "Holy Trinity" (onions, celery and bell pepper) you can add 1/2 cup chopped celery if you want.
If you have a low tolerance for spicy food you might want to tone down the spiciness a touch by replacing the spicy sausage with a mild sausage and omit the jalapeno pepper. But you will miss a whole lot of flavor if you eliminate the "kick".
New to making omelets? See our article HOW TO MAKE OMELETS
Yield: 4 servings
- 8 eggs
- 1/2 pound spicy sausage (Andouille or Italian)
- 1/3 cup sliced mushrooms
- 1/2 medium onion - diced
- 1/2 medium bell pepper - diced
- 1/4 cup green onions - chopped
- 1 jalapeno pepper - chopped
- 2 Tablespoon water or milk
- salt and pepper to taste
- 1 Tablespoon Dijon mustard
- 1 pinch cayenne pepper
- olive oil as needed
1. Crumble the sausage in a large non-stick frying pan and fry over medium heat (10 min). Transfer to a paper towel
2. In the same frying pan, saute the mushrooms, onions and peppers with a little olive oil until mushrooms are browned and peppers are tender (5 min).
3. Combine eggs, water (or milk), salt and pepper in a a small bowl and beat with a fork or whisk until light and frothy.
4. Pour egg mixture over cooked vegetables (still in frying pan). Sprinkle crumbled sausage over egg mixture.
5. Don't touch until eggs begin to set (solid and firm around edges).
6. Carefully lift the edges of the omelet with a spatula and tilt pan to allow the uncooked eggs to run underneath.
7. Continue until omelet is set with no more liquid eggs in the center (about 5-8 min).
8. When the eggs are set, lift one side of omelet with a spatula and fold over.
9. Serve immediately.