Sausage and Potato Omelette
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per srving: about | - |
| cal | 288 |
| pro | 17 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 300 mg |
| sodium | 508 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 13 |
| vit A | 16 |
| vit C | 15 |
| folate | 24 |
Ingredients
- 2 mild Italian sausages, (6 oz/175 g), thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 cup grape or cherry tomatoes
- 1 potato, peeled and diced
- 6 eggs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup packed shredded fresh spinach
- 1 green onion, thinly sliced
- 1/2 cup shredded mozzarella cheese, (optional)
Preparation
In 9-inch (23 cm) cast-iron ovenproof skillet, brown sausages over medium-high heat. With slotted spoon, transfer to paper towel–lined plate. Drain fat from pan.
In same pan, heat oil over medium heat; fry onion, tomatoes and potato, stirring occasionally, until potato is tender, about 12 minutes. Return sausage to skillet.
Meanwhile, in bowl, whisk together eggs, salt and pepper; stir in spinach and green onion. Pour into skillet and stir to combine. Sprinkle with mozzarella (if using).
Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 10 minutes.
Broil until golden and set, about 3 minutes. Cut into wedges.
In same pan, heat oil over medium heat; fry onion, tomatoes and potato, stirring occasionally, until potato is tender, about 12 minutes. Return sausage to skillet.
Meanwhile, in bowl, whisk together eggs, salt and pepper; stir in spinach and green onion. Pour into skillet and stir to combine. Sprinkle with mozzarella (if using).
Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 10 minutes.
Broil until golden and set, about 3 minutes. Cut into wedges.
Source : Canadian Living Magazine: November 2006
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