Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living February 2009

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Credit: John O'Hagan; Styling: Mindi Shapiro Levine

Recipe Summary test

prep:
20 mins
cook:
22 mins
total:
42 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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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