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Fluffy omelet with milk and sausage in a frying pan

Fluffy Milk-and-Sausage Omelet in a Skillet

A quick, hearty breakfast for the whole family! This fluffy sausage omelet takes almost no time to make. Toss in some colorful vegetables and it's not just tasty and wholesome but pretty too — though even with a single add-in, it's bound to become a family favorite!

katushafin

Recipe author

Fluffy omelet with milk and sausage in a frying pan

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Composition / ingredients

Servings:

Eggs

Bologna sausage

200

Bell pepper

Tomatoes

Milk

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 57 % 13 g

Carbohydrates 9 % 2 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make an omelet with sausage? Gather your ingredients. The recipe was written for 4 servings, hence the 6 eggs — I made a smaller batch with two. A lean, boiled-style sausage like bologna tastes best, though hot dogs work too. The vegetables are optional — they're there for color and a little nutrition — and you can swap in any fresh herbs you like, such as dill, parsley, or green onion. Wash and dry the vegetables first.
Step 2:

Cut the sausage into small cubes. The smaller the dice, the prettier the omelet looks — but it's really not a big deal either way.
Step 3:

Dice the tomato as well.
Step 4:

And the bell pepper. Using peppers of different colors makes it look even better.
Step 5:

Crack the eggs into a bowl and whisk until frothy.
Step 6:

Pour in the milk and add salt and pepper. Keep the saltiness of the sausage in mind so you don't overdo it. Whisk everything again until fully combined.
Step 7:

Stir the diced sausage and vegetables into the egg mixture. Mix well again.
Step 8:

Take a suitable skillet — the smaller its diameter, the taller and fluffier the omelet. Heat it over low heat and add the vegetable oil, letting it warm up a bit. Pour in the egg mixture.
Step 9:

Cook the omelet for about 5 minutes over low heat, then cover the pan with a lid and turn the heat down to its lowest setting.
Step 10:

After 10 minutes the fluffy omelet is done. The eggs should be fully set — if the top is still runny, give it a little longer. Serve it right away; it's best hot, and like a soufflé it deflates quickly. Sprinkle with fresh herbs to serve.

I loved this way of making an omelet — it came out tender yet full of flavor. I used to fry the sausage and vegetables in the pan first and only then pour in the beaten eggs.
How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk holds together — shiny, domed, and even.
Always wash eggs before using them, since harmful bacteria can linger even on a shell that looks clean. A food-safe wash and a brush work best.