A simple, no-fuss omelet that’s stirred, folded, and finished gently for a soft, comforting breakfast—perfect when you don’t feel like making things “pretty.”
ervings: 1
Prep Time: 5 minutes
Cook Time: 5–7 minutes
Total Time: About 10 minutes
Ingredients
- 2 large eggs
- 1 tablespoon butter
- 1 tablespoon milk
- 1–2 tablespoons cooked ground sausage
- 1–2 tablespoons shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- Place the butter in a small nonstick skillet and melt over medium heat.
- Crack the eggs into a small bowl. Add the milk, salt, and pepper; whisk until very well combined.
- Stir the cooked sausage and shredded cheese into the egg mixture.
- Once the butter is fully melted, pour the egg mixture into the skillet. Gently stir with a whisk to incorporate the melted butter.
- Let the eggs cook undisturbed for about 1 minute, or until the bottom begins to set.
- Gently stir and fold the eggs, reduce heat to low, and continue cooking just until set but still soft.
- Slide onto a plate and serve immediately.
Tips for the Best Messy Omelet
- Keep the heat low once the eggs start setting to avoid overcooking.
- Whisking the eggs well adds air and helps keep the omelet tender.
- This style is meant to be soft and rustic—don’t over-stir at the end.
Substitutions & Variations
- Swap sausage for cooked bacon, diced ham, or leftover rotisserie chicken.
- Use any cheese you like—Swiss, Colby-Jack, mozzarella, or pepper jack all work well.
- Add finely diced onions, bell peppers, or jalapeños for extra flavor.
- Finish with hot sauce, salsa, or a sprinkle of fresh herbs if desired.
Serving Suggestions
- Serve with toast and fruit for a light breakfast.
- Pair with juice or coffee—or enjoy it on its own for a quick, filling meal.
Equipment
- Nonstick skillet
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