Sausage & Veggies Oven Omelet
Omelets can be tricky to master on the stovetop, so why not make the perfect one in the oven.
Servings - 4 servings
Ingredients
- 1 lb. mild breakfast sausage
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- ¼ cup heavy whipping cream
- 6 eggs
- ½ tsp salt and pepper each
- 1 cup shredded cheddar cheese
- green onions garnish
Instructions
- Preheat the oven to 400 F.
- Brown the sausage in a large ovenproof skillet and drain. In the same skillet, saute the chopped bell peppers until softened, about 3 minutes. Set the browned sausage and veggies aside on a plate.
- In a small mixing bowl, whisk together the eggs.
- In a stand mixer or with whisk attachment on a hand mixer, whip the heavy cream until soft peaks form. Then fold the whipped cream into the whisked eggs.
- To the greased skillet used to cook the sausage and veggies, add the eggs-cream combo and cook/let set over medium high heat for about 2 minutes. Then sprinkle on about half of the shredded cheese on top of the egg, then transfer to the oven.
- Bake the oven omelet at 400F for 6-8 minutes, or until eggs in the center are cooked. Cooking time will vary depending on size of skillet and thickness of the eggs.
- Once the eggs are set, carefully remove the skillet from the oven. It will be HOT.
- Spread the sausage and veggies over the top of the baked egg omelet, then sprinkle with the remaining cheese.
- Carefully loosen the egg from the skillet and fold it over like an omelet. Slice into "wedges" or pieces and serve. Garnish with green onion slices. Enjoy!