Photo: John O'Hagan; Styling: Mindi Shapiro Levine
Prep Time
20 Mins
Cook Time
22 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Step 2

Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning.

Step 3

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Step 4

Sprinkle 1 side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Step 5

Cajun Omelet With Shrimp: Prepare recipe as directed in Step Stir 1 cup chopped large, peeled and deveined raw shrimp (21/30 count) into sausage mixture. Cook 1 minute or just until shrimp turn pink. Remove from skillet. Proceed with recipe as directed. Prep: 25 min., Cook: 23 min.

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