Sausage and Potato Omelette
Servings: 4
Ingredients:
| 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% |
-
2 mild Italian sausages (6 oz/175 g), thinly sliced
1 tbsp (15 mL) extra-virgin olive oil
1 small onion, chopped
1 cup (250 mL) grape or cherry tomatoes
1 potato, peeled and diced
6 eggs
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) packed shredded fresh spinach
1 green onion, thinly sliced
1/2 cup (125 mL) 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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