Chicken Sausage Omelet with Greens and Cheese

back to school breakfast egg omelet sausage

Rick Martinez

2 Servings

Source

Ingredients

2 tablespoons unsalted butter, divided

4 large eggs, beaten to blend, divided

Kosher salt, freshly ground pepper

⅓ cup Muenster cheese, shredded, divided

4 ounces loose chicken-apple sausage, cooked, divided

⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided

Method

Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.

Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.