To prepare a delicious omelet with onion, sausage, and cheese, it is essential to organize the ingredients well and follow the recipe steps carefully. We start with a large onion, which we peel and cut into julienne strips, meaning thin slices. This will add a sweet and aromatic flavor to our dish. In a non-stick skillet, we heat a splash of olive oil over medium heat. When the oil is hot, we add the sliced onion and sauté it, stirring occasionally, until it becomes translucent and starts to caramelize, about 5-7 minutes.
Meanwhile, we take a few sausages, preferably pork or beef, and slice them thinly. Once the onion is ready, we add the sausage slices to the skillet, sautéing everything together for 1-2 minutes, until the sausages are lightly browned and release their flavors. After they are well sautéed, we remove the onion and sausage mixture onto a plate and set the skillet aside to prepare the omelet.
In a bowl, we crack four fresh eggs, which we beat well with a pinch of salt and a dash of pepper. If you want a fluffier omelet, you can also add a tablespoon of milk or cream. We pour the beaten eggs into the same skillet, adding a bit of oil so that the omelet does not stick. We let the eggs cook on low heat, being careful not to stir.
On one half of the omelet, we add the sautéed onion and sausage mixture, sprinkling crumbled feta cheese or telemea cheese on top, depending on preferences. We can also add a few pitted black or green olives, sliced, which will bring extra flavor. We sprinkle a bit of ground pepper and dried or fresh tarragon to taste, to enhance the flavors.
We cover the skillet with a lid and let the omelet set for 3-4 minutes. It is important not to lift the lid too often, to allow the steam to work, helping the omelet become fluffy. When the omelet is well set and the edges have started to pull away slightly from the skillet, we use a spatula to fold the omelet, bringing the free side over the filled side.
Finally, we carefully slide the omelet onto a platter, letting it cool slightly before slicing. This savory omelet is perfect for a hearty breakfast or a quick lunch, being not only nutritious but also full of flavors that delight the taste buds. Enjoy it alongside a fresh green salad or some cherry tomatoes for a pleasant contrast!
Meanwhile, we take a few sausages, preferably pork or beef, and slice them thinly. Once the onion is ready, we add the sausage slices to the skillet, sautéing everything together for 1-2 minutes, until the sausages are lightly browned and release their flavors. After they are well sautéed, we remove the onion and sausage mixture onto a plate and set the skillet aside to prepare the omelet.
In a bowl, we crack four fresh eggs, which we beat well with a pinch of salt and a dash of pepper. If you want a fluffier omelet, you can also add a tablespoon of milk or cream. We pour the beaten eggs into the same skillet, adding a bit of oil so that the omelet does not stick. We let the eggs cook on low heat, being careful not to stir.
On one half of the omelet, we add the sautéed onion and sausage mixture, sprinkling crumbled feta cheese or telemea cheese on top, depending on preferences. We can also add a few pitted black or green olives, sliced, which will bring extra flavor. We sprinkle a bit of ground pepper and dried or fresh tarragon to taste, to enhance the flavors.
We cover the skillet with a lid and let the omelet set for 3-4 minutes. It is important not to lift the lid too often, to allow the steam to work, helping the omelet become fluffy. When the omelet is well set and the edges have started to pull away slightly from the skillet, we use a spatula to fold the omelet, bringing the free side over the filled side.
Finally, we carefully slide the omelet onto a platter, letting it cool slightly before slicing. This savory omelet is perfect for a hearty breakfast or a quick lunch, being not only nutritious but also full of flavors that delight the taste buds. Enjoy it alongside a fresh green salad or some cherry tomatoes for a pleasant contrast!
Ingredients
3 eggs, 1 onion, 50 g feta cheese, 1-2 sausages, 4-5 olives, 1 tablespoon ketchup (mustard), 100 ml oil, ground pepper, tarragon