1/3 Cup ground plant-based sausage
¼ Cup minced red onion (sweet, white or yellow are fine)
¼ Cup minced sweet red pepper (green pepper ok, too)
¼ Cup shredded cheese
2 Teaspoons butter
Scramble the eggs with a teaspoon of water (helps them to fluff up). Remove the seeds and core from the red pepper and mince a quarter cup. Peel the onion and mince a quarter cup.
Preheat small frying pan over ¼ heat. Add 1 teaspoon butter and coat the bottom of the pan. Saute the vegetables in one half of the pan. Brown the plant-based sausage in the other half of the pan, according to the instructions on the package. When the onions and peppers appear a little translucent and the sausage is browned all the way through, set the pan aside.
Preheat a regular-size frying pan at ¼ heat. Coat the bottom of pan with butter. Add egg mixture to it. Wait about two minutes for the dark windows (the egg white) to turn yellow or white. Then add cheese to half the pan and the vegetables and plant-based sausage to the other.
Cover the pan for two minutes. When the cheese is melted and the egg is cooked through (not runny), use your spatula to flip the cheese side over onto the plant-based sausage and vegetables side. The omelet is ready to serve!
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