Cajun Omelette


4 eggs
1 tablespoon butter
¼ red bell pepper, diced small
1 green onion, sliced fine on a bias
½ hot link sausage, diced small
2 slices bacon, diced small
½ cup Monterey Jack cheese, shredded
Pinch of kosher or sea salt


Cook bacon and hot link in a non-stick omelette pan over medium heat, then remove. Add the veggies, cook them a little bit using the bacon grease, then remove.

Whisk the eggs in a bowl, add the butter to the same pan after wiping it clean with a paper towel, and make sure the pan is not still too hot from cooking your meat and veggies. You want the heat to be medium on your burner or range. After the butter has melted, make sure it covers the entire bottom of the pan, then add your eggs.

With a rubber spatula or wooden spoon, starting from the outer edge scrape the egg towards the middle of the pan – this removes cooked egg from the bottom and makes way for some raw egg to cook; do this several times until the raw egg is about 90% cooked and you have about an eighth of an inch of raw egg on top.

Now for the flip: make sure that the eggs have not stuck by giving them a little jiggle; if part of the eggs is not moving, youll know they have stuck. In one motion, front to back (not up and down), slide the eggs forward so that they flop over and move the pan back under the flopping eggs. If you are not familiar with this technique, you can practice it with a piece of bread in the same clean pan. The key is to move the pan up and down as little as possible.

After the omelette has been flipped over, add your grated cheese, the meat and vegetables, and a pinch of salt.

Now for the slide: again, making sure the eggs have not stuck, slide the omelette halfway out of the pan onto the plate and tilt the rest of the omelette, flopping happily onto itself. A browned omelette is classically incorrect; an omelette should be cooked through, but the eggs should not be browned.

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