- ½ lb mild or hot breakfast sausage
- 1 cup chopped onion
- 2 TBSP water
- 1 tsp brown sugar
-1 bundle Swiss chard, de-stemmed and sliced thin
- ¼ tsp sea salt
- 2 TSBP butter cut into ½ inch cubes
- 5 large eggs, room temperature
- ¼ tsp. salt
- 2 TBSP olive oil
- ½ cup shredded white cheddar cheese
1. Heat oven to 400 degrees. (this step is only necessary if you plan to finish off the omelet in the oven. Some people may choose to flip omelet and cook completely on skillet. If you are one of these daring souls, then you have no need for a heated oven.)
2. FILLING: Cook sausage in 10 inch skillet over medium heat, making sure to break up with wooden spoon so that sausage bits are crumbled, until browned, about 6 minutes. Transfer to paper towel-lined plate.
3. In same pan, add onions and water to fat left in skillet and cook over medium heat, stirring often, until onion is soft and beginning to brown, about 12 minutes. Add brown sugar and stir to combine. Scrape bottom of pan with wooden spoon (you may want to add about a TBSP extra water as you scrape bottom.) Cook for 10 minutes more.
4. Add Swiss chard and sea salt. Stir. When chard wilts a bit and brightens in color, add sausage back into the mix. Stir to combine. Set aside.
5. OMELET: With a wire whisk, whisk eggs. Add butter cubes and salt. Stir gently.
6. Over medium low heat, heat olive oil in 10 inch oven safe nonstick skillet. Add eggs and cook until edges are nearly set, 2 to 3 minutes.( If you are brave, you may flip omelet over and sprinkle with cheese, continuing to cook for another few minutes. Then move to step 8)
7. Top with cheese and bake eggs until edges are set about 3 to 4 minutes. CAREFULLY remove skillet from oven.
8. Transfer to plate and add filling. Fold over to make a half moon. Cut omelet in half and serve.
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