Dan’s Favourite Omelets
Dan loves eggs and omelets make an easy meal for him to bring to work so I make these just about every 1-2 weeks in bulk! They’re super high in protein and I pack a bunch of veggies in there too. They freeze well so they’re a great thing to make in bulk and have on hand for a tasty and nutritious breakfast.
Add any veggies or meats that you like and take out whatever you don’t! Omelets are a great way to use leftover veggies in your fridge that you don’t know what to do with. Normally I’d add red peppers too, but Dan doesn’t like them so I skip it.
Ingredients
- mushrooms
- scallions
- 18 eggs
- spinach
- shredded cheese (I like to use mexican/fiesta blend)
- small breakfast sausages (we usually get Johnsonville’s)
- 1tsp cumin
- 1tsp garlic powder
- 1tsp onion powder
- 1/2tsp paprika
- 1/4tsp salt
- 1/2 tsp pepper (I like using white pepper)
instructions
- cook the sausage
- wash and chop your veggies while the sausages cook
- mix your eggs and spices
- heat pan over medium heat with a bit of olive oil
- add about a 1/2 cup of egg mixture depending on the size of your pan (and how thick you want the omelets to be) and let cook for a minute or two
- once the eggs cook through almost all the way, top with your veggies
- let cook for another minute then top with sausage on half of the omelet and cheese (too much cheese will make it difficult for the omelet to stick together once you flip it so don’t do too much)
- flip half of the omelet over the other half and put on a plate or baking sheet to cool
- repeat with the remainder of your ingredients!
Check out my reel of making the omelets for a visual!
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