Breakfast > Fluffy Omelet Pie >
Fluffy Omelet Pie
8 or 9 large eggs
Liquid Coffee Mate or cream
Pepper to taste
No-salt seasoning to taste
1 small onion, diced small
1/2 green pepper, diced small
1 LB pork link sausage (sub with turkey sausage)
3 slices deli American cheese (not plastic-wrapped variety)
Non-stick cooking spray
In a bowl, beat together the eggs, Coffee Mate or cream, and spices. Set aside. Combine onion, green pepper and sausage in a skillet and cook on medium-low, stirring occasionally, until meat is cooked through and vegetables are tender. Drain well. After mixture has cooled, chop link sausages.
Spray Pyrex pie plate with non-stick cooking spray, making sure to coat the sides of the plate as well. Pour egg mixture into pie plate.
Cook egg mixture in one-minute intervals for about five minutes. The eggs should be about half-way cooked at this point. Add onion-green pepper-sausage mixture to egg mixture, spreading evenly. Do not stir. Cook omelet in another set of one-minute intervals for about five minutes. Place the sliced American cheese on top, and cook for another two minutes (or until cheese has melted). The egg is cooked once it pulls away from the pie plate easily, with no visible liquid.
Note: Microwave cooking times vary, so make sure to keep an eye on the mixture as it cooks.
*Fluffy Omelet Pie image (C) Shenanchie.
Fluffy Omelet Pie is featured in the Recipes-on-a-Budget Cookbook.
When I cook an omelet in a frying pan, I usually make a mess. The eggs either stick in the pan, or when I flip the mixture over to cook the other side it falls apart. However, I have good luck with eggs in the microwave. When I created Fluffy Omelet Pie, I used a Pyrex glass pie plate. The omelet developed high sides as it cooked in the microwave. When the dish was complete, the eggs had risen considerably and almost looked like a pie. It cut just like a pie, but the egg was light and fluffy. None of the egg mixture stuck to the Pyrex and slid easily from the pie plate. Omelet ingredients can change according to the preference of the chef, such as crumbled bacon, fresh vegetables, salsa and sliced black olives.
^Back to top^
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map