Chicken Sausage Omelet with Greens and Cheese
Alex Lau
Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
Recipe information
Yield
2 Servings
Ingredients
2 tablespoons unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
⅓ cup Muenster cheese, shredded, divided
4 ounces loose chicken-apple sausage, cooked, divided
⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided
Preparation
Step 1
Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
Step 2
Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Step 3
Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.
