roasted pepper and sausage omelet
(1 rating)
No Image
http://www.paleoplan.com/2009/12-03/roasted-pepper-sausage-omelet/ Doubled Makes 4 Omelets
(1 rating)
yield
4 serving(s)
Ingredients For roasted pepper and sausage omelet
-
poblano, green chili or bell pepper
-
8 lgeggs
-
2 tspfreshly ground black pepper
-
4 tspcoconut oil
-
1 lbnitrite/nitrate free beef or pork sausage links, cooked and sliced
-
4 Tbspfresh parsley, chopped
How To Make roasted pepper and sausage omelet
-
1Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.
-
2Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
-
3Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.
-
4Add 1/4 of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
-
5When fully set, fold half of the egg over the filling, and cook a minute more.
-
6Repeat with second, third and fourth omelet.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT