There’s something magical about a well-made omelet – that perfect balance of fluffy eggs enveloping savory fillings that makes breakfast feel special. This Sausage Tomato Cheese Omelet takes the classic egg dish to new heights with hearty sausage, juicy tomatoes, and melty cheese in every bite.
Whether you’re hosting weekend brunch or just treating yourself to a satisfying breakfast, this omelet delivers restaurant-quality flavor with minimal effort. The combination of protein-packed eggs and sausage alongside fresh tomatoes creates a balanced meal that’ll keep you fueled through the morning.
Why You’ll Love This
- Perfect balance of protein and vegetables in one delicious package
- Customizable to your family’s taste preferences
- Makes an impressive yet easy weekend breakfast
- Can be prepped ahead by cooking sausage the night before
- Naturally gluten-free and keto-friendly
Ingredients
- 4 large eggs, divided (2 per omelet)
- 2 tbsp water or milk
- 2 tbsp butter, divided
- Salt and black pepper to taste
- ½ lb ground breakfast sausage
- ½ cup fresh tomatoes, diced
- 1 cup shredded cheese (cheddar or your favorite)
- Fresh chives, chopped
Instructions
- In a small bowl, whisk 2 eggs with 1 tablespoon of water until well combined. Set aside and repeat with the remaining 2 eggs in another bowl. Having everything ready makes the omelet process much smoother.
- Heat a 10-inch nonstick skillet over medium-high heat and add the breakfast sausage. Cook, breaking it up as you go, for 3-5 minutes until nicely browned and cooked through. Transfer to a bowl and drain off the grease from the pan.
- Reduce heat to medium-low and add 1 tablespoon of butter to the same skillet, letting it melt and coat the bottom. Pour in the first bowl of whisked eggs – they should sizzle and set immediately at the edges.
- As the edges start to set, gently lift them with a spatula and tilt the pan slightly to let the uncooked egg flow underneath and hit the hot surface. This helps cook the omelet evenly without overcooking the bottom.
- When the eggs are almost set but still slightly wet on top, add half of the cheese, sausage, and diced tomatoes to one side of the omelet. Don't overfill or it will be hard to fold.
- Using your spatula, carefully fold the empty half of the omelet over the filled side. Reduce heat to low and cook for another 1-2 minutes until the cheese melts and the eggs are cooked through. Slide onto a plate.
- Repeat the entire process with the remaining butter, eggs, and filling ingredients to make your second omelet. Garnish both with fresh chopped chives and serve immediately with your favorite breakfast sides.
Tips & Variations
- Substitute Italian sausage or chorizo for a spicier flavor profile
- Add sautéed mushrooms, bell peppers, or spinach for extra vegetables
- Try different cheese varieties like feta, goat cheese, or pepper jack
- For a lighter version, use turkey sausage and egg whites
- Make individual omelets by dividing the mixture into four portions instead of two larger ones
- If your omelet tears while folding, don’t worry! Just call it a “rustic scramble” instead
Serving Suggestions
Serve this hearty omelet with a side of crispy hash browns or roasted potatoes for a complete breakfast. For a lighter option, pair with a simple green salad dressed with lemon vinaigrette or fresh fruit.
A slice of toasted sourdough bread and a dollop of salsa or avocado on the side makes this omelet into a satisfying brunch that will please everyone at your table.
Notes
- Omelets are best enjoyed immediately after cooking
- The egg mixture should be just set but still slightly moist inside for the perfect texture
- If making for a crowd, keep cooked omelets warm in a 200°F oven while preparing the rest
- Leftover cooked sausage can be refrigerated for up to 3 days for quick morning omelets
FAQs
Can I make this omelet ahead of time?
While omelets are best fresh, you can cook the sausage and prep the tomatoes the night before to save time in the morning.
How do I prevent my omelet from sticking to the pan?
Use a good quality non-stick pan, make sure it’s properly preheated, and don’t rush the cooking process by using too high heat.
Can I use pre-cooked sausage?
Yes! Pre-cooked sausage works great – just dice it and warm it in the pan before adding to your omelet.
Is this recipe keto-friendly?
Yes, this recipe is naturally low in carbs and high in protein and fats, making it suitable for a ketogenic diet.
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