Sausage And Cheese Omelettes

There’s nothing better than having breakfast for dinner. I’m not sure why that is, but it’s so much fun to pull out the waffle maker, bake some cinnamon rolls and cut up fruit in the evening. And isn’t that what being an adult is all about - you can have ice cream for breakfast and breakfast for dinner whenever you want? I thought so.

When we make omelettes at our house, we always use our smallest cast iron skillets. They’ve been seasoning for decades, and they’re absolutely perfect for 3-egg omelettes. I use a butter non-stick spray, and I never turn the stove up past medium high. They’re small enough that they burn too easily if the heat is too high.

The secret ingredient for the perfect omelette? A splash of milk after you’ve beaten the eggs really well. It makes them super fluffy and much lighter than with eggs alone. Then I add salt and pepper to taste. I wrap it up with some diced turkey sausage and shredded cheese.

After mixing this all together and get it in the skillet, I let it go without touching it for 2-3 minutes. At that point the bottom is solid and just starting to brown, so I flip it over quickly and let the uncooked egg on top get to the bottom. This side will only take a few minutes, too, as the small skillet size works its magic. If necessary, I flip it one more time to get it cooked all the way through.

Then it’s ready to serve with your favorite fruit, pastries and juice.

What are your favorite breakfast-for-dinner menus? Or dinner-for-breakfast menus?

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