Wednesday, August 4, 2010

Open Faced Omelet

I love eggs. They are so versatile. This recipe, however, is just a twist on a classic omelet. And for the record, Robert said, "This goes on 'the list'." Which means, you are allowed to make this again and again :-)

Ingredients for ONE omelet

1 1/2 Johnsonville Andouille Sausages
1/4 c. torn Spinach leaves (not frozen)
3 eggs
1/8-1/4 c. Feta Cheese
1 1/2 - 2 Roma Tomatoes diced (optional)
Ground Black pepper

Beat eggs in a separate container. Add pepper to taste (1/8-1/4 tsp.) Dice tomato(es) and set aside. In a NON-STICK skillet, heat the sausage on med. high heat (7) for 3 minutes. Reduce heat to medium (4). Add spinach and cook for 1-2 minutes. Pour egg over sausage and spinach. Add Feta on top of egg. Let cook until there is no sign of uncooked egg. Slide onto a plate and sprinkle tomato on top.

From My Kitchen to Yours, Good Eats!

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