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olive oil potatoes sausage red bell pepper onion green onion ground cumin eggs salt ground black pepper butter
Viewed: 44 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 1 cup 1/2-inch cubes peeled small red-skinned new potatoes
- 1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces)
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 tablespoons minced green onion
- 1/4 teaspoon ground cumin
- 6 eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
Method
- Heat oil in heavy large skillet over medium heat.
- Add potatoes and saute until brown, about 7 minutes.
- Add sausage, pepper, and onion and saute until vegetables are soft, 6 minutes.
- Stir in green onion and cumin.
- Season with salt and pepper.
- Remove from heat; keep warm.
- Preheat oven to 375F.
- Whisk eggs, salt, and pepper in large bowl.
- Melt butter in heavy large ovenproof skillet over medium heat.
- Pour in egg mixture.
- Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes.
- Distribute sausage mixture over top.
- Transfer skillet to oven; bake until eggs are completely set, 3 minutes.
- Run spatula under outer edges of omelet to loosen and slide onto serving plate.
- Andouille sausage can be found in specialty foods stores and some supermarkets.
- You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
