
Pop’s Double-Stuffed, Double-Fluffed American Omelet
A delicious american dish. Gluten-free friendly.
Total Time
57 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 maple sausage patties
- crumbled
- 6 slices bacon
- chopped
- 1/4 cup sliced mushrooms
- 6 eggs
- 3 tablespoons half-and-half
- 2 tablespoons unsalted butter
- 1 cup spinach leaves
- 1/4 cup grated cheddar cheese
Instructions
- 1
In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat.
- 2
Add the mushrooms and cook until tender.
- 3
Reserve the mixture in a bowl.
- 4
In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.) Give the skillet a wipe and warm it over medium heat.
- 5
Swirl the butter in the hot pan to coat it completely.
- 6
Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes.
- 7
Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar.
- 8
Cook until the spinach is slightly wilted and the cheese begins to melt.
- 9
Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture.
- 10
Cook until the eggs are set and the cheese is fully melted, another 2 minutes.
- 11
The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges.
- 12
This is considered a good thing, not unlike “burnt ends” in the BBQ world.