Decadent Diner Style Omelet with Caramelized Onion, Swiss Chard and Sausage

Ingredients

Filling

Sausage

- ½ lb mild or hot breakfast sausage

Caramelized Onion

- 1 cup chopped onion

- 2 TBSP water

- 1 tsp brown sugar

Swiss Chard

-1 bundle Swiss chard, de-stemmed and sliced thin

- ¼ tsp sea salt

Omelet

-  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

 

Method

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.

Serves 2

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Collards, with or without Sausage

Collards, with or without Sausage

INGREDIENTS:

- 1 lb mild sausage, divide into small patties

- 6Large collard green leaves, de ribbed and thinly sliced

- 1/4 tsp. red pepper flakes

- generouspinch sea salt

- 1 TBSP brown sugar

- 1/4 cup water

METHOD:

1. Sausage Divide sausage into equal sized patties. Over medium heat in large skillet, cook until browned nicely on both sides. Make sure they are cooked through. Place on paper towels. Set aside.

2. In same pan, with sausage fat, throw in collard greens and red pepper flakes. Stir. Turn heat down to medium low. Stir every few minutes until collards soften, about 8 minutes. Push collards to one side of pan. Pour water and brown sugar into the pan, scrape bottom of pan and stir the collards into the mix. Simmer about one minute longer. Add sausage back into pan to heat a bit, about one minute.

Serve with eggs over easy and garlic naan for a hearty brunch or dinner.

 For meatless version: 1Tbsp coconut oil or olive oil with 1/4 tsp. coriander, 5 anise seeds, 1/4 tsp. thyme, and 1/4 tsp. red pepper flakes to skillet over medium heat. Stir spices until fragrant, about 30 seconds. Then throw in collard greens and red pepper flakes. Stir. Turn heat down to medium low. Stir every few minutes until collards soften, about 8 minutes. Push collards to one side of pan. Pour water and brown sugar into the pan, scrape bottom of pan and stir the collards into the mix. Simmer about one minute longer. Add sausage back into pan to heat a bit, about one minute.

SERVINGS: 4

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Collards, with or without Sausage