Skip to main content

Breakfast: Wild Rice, Sausage & Mushroom Omelet

Wild Rice, Sausage & Mushroom Omelet

1/2 pound bulk turkey sausage
1 medium onion, chopped
1 celery rib, finely chopped
1 tablespoon grapeseed oil
8 oz. fresh mushrooms, cleaned & sliced
1-1/2 cups cooked wild rice
1 teaspoon dried parsley flakes
14 eggs
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to “warm” setting (less than 200 degrees).
Cook sausage in a large skillet, over medium heat, until no longer pink; drain. Remove and set aside.
In the same skillet, saute the mushrooms, onion and celery until tender. Stir in the sausage, rice and parsley.
In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm in the preheated warm oven. Repeat to make 5-7 more omelets.
Garnish omelets with parsley if desired.

Serves 6-8

Comments

Post a Comment

Popular posts from this blog

Entree: Ham & Chicken Asparagus Crepes

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later. Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups. Ham & Chicken Asparagus Crepes         2 eggs ¾ cup milk ½ cup all-purpose flour ½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted 1 teaspoon Worcestershire sauce 1 tablespoon dried onion flakes Dash ground nutmeg 1 cup chopped cooked chicken 1 cup cut fresh or frozen asparagus, thawed 1/3 cup chopped fully cooked ham ½ cup grated Parmesan cheese, divided ¾ cup fat free sour cream or plain nonfat yogurt For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for 30 minutes to 1 hour (or up to 2 d
Post a Comment
Read more

Entree/Fish: Smoked Paprika-Parmesan Fish with Sautéed Greens

Very simple and quick, this makes a great weeknight supper. It tastes amazing! Smoked Paprika-Parmesan Fish with Sautéed Greens For the fish: 4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed 1/4 cup freshly grated Parmesan cheese 1 teaspoon smoked paprika Pinch of cayenne pepper 4 tablespoons unsalted butter 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste Lemon wedges, for garnish For the greens: 2 large garlic cloves, minced ¼ teaspoon red pepper flakes 2 bunches chard, or other leafy greens like collards or kale, washed and sliced ¾ teaspoon kosher salt Freshly ground black pepper 2 tablespoons red wine vinegar Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3
Post a Comment
Read more