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Farmers Omelette
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Farmers Omelette

Farmers Omelette

There’s no single farmer who invented the 'Farmer’s Omelette' but the idea makes perfect sense. Take what’s fresh from the field or fridge and throw it in a pan with eggs. It’s a rustic, hearty breakfast that probably started on European farms, and in our case potatoes, onions, and sausage combine to make an incredible meal.

Makes one

Ingredients

  • 1 tablespoon butter
  • 1/2 small potato, or 1 Yukon gold - peeled & diced small
  • 2 tablespoons diced yellow onion
  • 2 ounces breakfast sausage (2 links will do it), uncooked
  • 3 eggs
  • Kosher salt & coarse ground black pepper
  • 2 slices white cheddar cheese

Directions

  1. Melt butter in a small non-stick pan, and add potato - cook util browned and tender
  2. Add the sausage & onion, and cook until the sausage done - meaning no longer pink
  3. Whisk together the eggs, salt and pepper in a small bowl then pour on top of the potato mixture
  4. Tilt the pan to allow the egg to spread out evenly, and as it cooks pull the cooked egg from the edges letting the uncooked egg to fill in it's place
  5. Let eggs cook until mostly set on top, add the cheese to one half of the omelette, run a spatula around edges fold bare half egg mixture over the cheesed side
  6. Allow to cook another 15-30 seconds on each side, then remove slide onto a plate

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