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Omelet in a frying pan with sausage and tomatoes

Skillet Omelet with Sausage and Tomatoes

A tasty, hearty, quick, and simple breakfast for the whole family! A skillet omelet with sausage and tomatoes is a great way to start the day in any season. Filling and fast, it keeps hunger at bay for hours. Swap in different kinds of sausage for a new flavor each time, and serve it with your favorite sauce, like ketchup.

Maria

Recipe author

Omelet in a frying pan with sausage and tomatoes

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Composition / ingredients

Servings:

Milk

180

Smoked sausage

100

Tomatoes

Eggs

Parsley (1 sprig)

Dill (1 sprig)

Vegetable oil

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 48 % 11 g

Carbohydrates 9 % 2 g

195 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a skillet omelet with sausage and tomatoes? It's quick and easy! Start by gathering the ingredients on the list. Use milk and eggs at room temperature — salt dissolves poorly in a cold mixture. Instead of vegetable oil, you can grease the pan with butter.
Step 2:

Peel the casing off the sausage and slice it into rounds. I used dry-cured sausage, but you can use semi-smoked, cooked-smoked, or boiled sausage — whatever you prefer.
Step 3:

Wash the tomatoes, pat them dry, and cut them into rounds or wedges. Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart into mush as you slice and cook them and spoil the look of the dish.
Step 4:

Wash the dill and parsley, dry them, and chop finely. If you like, swap in or add other herbs, such as cilantro or green onion, or use a blend.
Step 5:

Crack the room-temperature eggs into a bowl, pour in the milk, and add the salt. Whisk until smooth.
Step 6:

Heat the vegetable oil in a skillet over medium heat. Pour in the egg-and-milk mixture. Keep in mind that the size of your pan determines the diameter and thickness of the finished omelet. Mine is about 9 inches (22 cm) across, but you can use a larger one.
Step 7:

Arrange the sausage and tomato rounds on top. You can add the toppings right away, but I waited a couple of minutes for the surface of the omelet to set slightly so the tomatoes and sausage wouldn't sink and would stay on top.
Step 8:

Cover the pan and cook the omelet over medium heat for about 10 minutes. The exact time depends on your pan's diameter and the thickness of the omelet — the thinner it is, the faster it cooks. Watch that the bottom doesn't burn, and lower the heat if needed.
Step 9:

Sprinkle the finished omelet with fresh herbs and serve. Enjoy!

Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Choose a refined, high-smoke-point oil for frying and avoid overheating it.
One more thing: the wrong pan can ruin even the best recipe. A good nonstick or well-seasoned skillet makes all the difference for an omelet.