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Omelet hearty breakfast in a hurry

Loaded Omelet — A Hearty Breakfast in a Hurry

A simple, fast, tasty breakfast for the whole family! The omelet is still the most filling way to start the day, and it comes together in a flash. Here it's cooked with a filling — use whatever you have on hand and whatever you like.

katushafin

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

0.3

Flour

0.5

Ground black pepper

Salt

Sausage (any sausage, ham, or hot dogs)

Hard cheese

Ketchup

Fresh herbs

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 47 % 14 g

Carbohydrates 17 % 5 g

162 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 10 min

Step 1:

How do you make a loaded omelet — a hearty breakfast in a hurry? Gather your ingredients. This amount makes one serving. Any deli meat works — cooked or smoked sausage, ham, or hot dogs. Choose whatever fresh herbs you like or have on hand.
Step 2:

Crack the eggs into a bowl. Add the milk and flour, season with salt, and add your spices (I used just ground black pepper).
Step 3:

Whisk everything together with a whisk or mixer until smooth and frothy.
Step 4:

For the filling, cut up the sausage (I'm using hot dogs). Slice it however you like — into strips, chunks, or thin rounds.
Step 5:

Slice the cheese, too. I cut mine into thin slices, but you can grate it on the coarse holes of a box grater or use pre-sliced cheese. Any cheese works here — hard, semi-hard, or a soft one like mozzarella — as long as it's tasty, good-quality, free of milk-fat substitutes, and melts well.
Step 6:

Wash and dry the herbs and chop them finely. I used parsley.
Step 7:

Set a skillet over low heat to warm up. I recommend cooking just one serving per pan — an oversized omelet is impossible to flip. So use a small skillet, about 7 inches (17–18 cm). For several servings, use two pans or cook them one after another. Add a little oil to the pan and swirl to coat, then pour in the egg mixture.
Step 8:

Cover the pan. Cook the omelet on one side until the bottom is golden and the top has just set.
Step 9:

Gently flip the omelet with a wide spatula. It's delicate and may tear, but that's no problem — you can reshape it. On one half, arrange the sausage and cheese, and spoon ketchup into the gaps between them (you can use mayonnaise along with the ketchup). Scatter the chopped herbs over the filling.
Step 10:

Let the omelet cook until the underside is golden, then gently fold it over the filling. It looks nice to leave a little of the filling peeking out.
Step 11:

Cover the pan and cook a few more minutes to melt the cheese.
Step 12:

As soon as it melts, serve the omelet right away. Fresh vegetables and bread on the side round it out nicely. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry bacteria. A little dish soap and a brush work well.
Every cooking oil is only healthy up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying, and don't let it overheat.
A quick tip: the wrong pan can ruin even the best recipe, so use a good nonstick or well-seasoned skillet for an omelet like this.