Monday, May 10, 2010

Sausage and Jack Omelet For Two

We made it to the Farmer's Market Saturday and of course I forgot my camera.  I was impressed with the new Fifth Third Bank Pavilion and the participation for the Lexington Farmer's Market.  I have never seen so many vendors and such a variety of local products this early in the season.   I'll go back next week and take notes and pictures so I can do this wonderful new development justice.

We brought home some Zesty Italian Sausage from Hillside Heritage Farm located in Lancaster and it was wonderful!  

I used some for this morning's brunch.

Sausage and Jack Omelet

6 eggs
1/3 cup cream
1/4 tsp black pepper
3 TB unsalted butter
1/2 lb zesty Italian sausages
1/2 cup grated Monterey Jack cheese

 If you have sausage links cook on covered saute pan until just done, turning as needed.  If   you have 'loose' sausage, saute until browned, breaking up as you go.

Mix eggs cream and black pepper and beat well. 

Melt the butter in the skillet over medium low heat.  Add egg mixture and cover and cook until almost set on top.  Be sure to check while cooking and run a spatula under the edge to loosen and let the eggs run under and cook.

When the eggs are almost completely set on top add the cooked sausage to one side of the omelet and sprinkle most of the cheese over the whole omelet.  Fold one side over the side with the meat on it.  Sprinkle the rest of the cheese on the top, put a lid on the pan and remove from the heat and let it sit five minutes.

This is such a great way to use fresh local ingredients.  Next week I plan on getting   there early enough to get some fresh eggs too!

I hope y'all give it a try.


Vinny "Bond" Marini said...

Yummers indeed

sybil law said...


Ray said...

You cant go wrong with any of the pork from Hillside Heritage Farm. That omelet looks particular delecious though!

Dorthy Contini said...

Thanks for your feedback on our pork products, Liz! We've been selling at the Saturday markets at Victorian Square off and on during the winter. We're looking forward to being back downtown in early May!