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SAUSAGE SPROUT OMELETSausageSpOm

Serves 2.

  • 4 sausage links
    4 eggs, slightly beaten
  • 2 tablespoons milk
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1/4 shredded Cheddar cheese (1 ounces)
  • 1/4 cup fresh bean sprouts
  • Fresh dillweed, optional
  • Fresh strawberries, optional
  • Sliced kiwifruit, optional
  • Sliced nectarines, optional
  • Lettuce leaves, optional


Cooking Directions
Cook sausage links over medium heat until done, turning occasionally. Cut into 1/2-inch pieces and set aside.
Combine eggs, milk, celery salt and pepper in a small bowl; beat with whisk until well mixed, but not frothy.
Heat 1 tablespoon butter in 8-inch omelet pan over medium-high heat. Pour in half egg mixture. Cook, gently lifting edges with a spatula so uncooked mixture flows underneath. When eggs are almost set, sprinkle half of the omelet with half the cheese, half the sausage and half the sprouts. Fold omelet; turn onto serving plate.
Repeat with remaining ingredients. If desired, garnish with dillweed and fruit on lettuce leaf.

Serving Suggestions
Perfect for a breakfast in bed. Serve with fruit, muffins and fresh coffee or hot tea.


Nutrition Facts
Calories 414 calories; Protein 22 grams; Fat 35 grams; Sodium 860 milligrams; Cholesterol 493 milligrams; Saturated Fat 16 grams; Carbohydrates 3 grams; Fiber 0 grams


 
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

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