Prep Time: 10 mins I Cooking Time: 20 mins I Serve: 1 - 2
Chicken Sausages & Mushroom Pepper Omelette is a perfect start for healthy and easy morning. "Perfect combination of colors, textures, and tastes." This sausage mushroom Pepper Omelette is packed with nutrition and flavors makes it a winner whenever you are in a mood for hearty and filling breakfast:)
2 Eggs ¼ cup/60 ml. Milk (room temp) ¼ tsp. Salt ½ tsp. Black Pepper Powder 2.5 tbsp./25 ml. Veg Oil (divided equally) 1 Onion, large-size (finely sliced) 8-10 Button Mushroom (roughly sliced)
1-2 Chicken Sausages (sliced in rounds) Salt to taste ½ tsp. Red Chili Powder
3-4 Fresh Coriander Sprigs (finely chopped)
In a med size bowl break 3 eggs. Add milk + salt + black pepper powder. Whisk well and set aside (covered)
Heat 1.5 tbsp of veg oil in a non-stick pan. Add sliced onions to the pan and stir until light golden brown on low-medium flame
Add mushrooms + sausages + salt + red chili powder to the pan and stir until the veggies and sausage get almost cooked. Once they are done, lower down the flame and dish out the veggies and sausages onto a plate. Set aside (covered)
To the same pan add the remaining 1 tbsp vegetable oil. Next, add the whisked egg mixture to the pan and cook for 2-3 mins on low flame. When the eggs start to harden, then layer the cooked veggies and sausage on half of its area
Next, fold the omelette in half. When the omelette gets a golden layer on it and it's completely cooked from all sides then turn off the flame.
Transfer the sausage and mushroom omelette onto a serving plate & garnish with some freshly chopped coriander (optional)
Time to Taste :)
Serve with crispy toasted butter bread slices and a cup of coffee/tea.