Love leisurely weekend morning breakfasts and this recipe is one of my favorites. Whip it up and get that Sunday morning paper out for a couple of relaxing, and delicious hours!
- 6 ounces chorizo sausage or spicy Italian sausage, casings removed
- 3 teaspoons olive oil
- 1 small onion, chopped
- 1 small russet potato, peeled, thinly sliced
- 1/2 red bell pepper, cut into thin strips
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated mozzarella cheese
Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.
Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.
Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve.