Sausage omelette

Ingredients

• 140 g (6 sausages)Frankfurt sausages
• 4eggs
• A drizzleolive oil, for frying
• To tastepepper
• 25 ggrated cheese
• To tastesalt

Instructions

1. 1

   Beat the eggs

   Beat the whole eggs in a bowl and season with salt and pepper. Slice the sausages into rounds, stir them into the eggs and set the mixture aside.

2. 2

   Cook the omelette

   Warm the olive oil in a frying pan. Once it is hot, pour in the egg mixture and cook gently over a low heat until it starts to set. Sprinkle over the grated cheese and cook a little longer. Fold the omelette with a spatula, then let it brown lightly on both sides.

3. 3

   Serve straight away

   Turn off the heat and serve the omelette.

What is a sausage omelette?

An omelette is a quick egg dish cooked in a pan, with fillings folded inside or mixed through the eggs. This recipe pairs that familiar method with Frankfurt sausages and grated cheese for a simple Portuguese home-style meal.

The combination works well because the sausages bring savoury flavour while the eggs set around them. A little cheese melts into the omelette as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 24g protein, 2g carbs, 31g fat.

The eggs and sausages provide most of the protein, while the eggs, cheese and frying oil contribute much of the fat. The small amount of carbohydrate mainly comes from the sausages and cheese. Serve with a generous portion of salad or vegetables to balance the plate.

Choosing the ingredients

Sausages: Frankfurt sausages are already cooked, so slice them into small rounds that will warm through quickly and spread evenly in the omelette.

Cheese: Use a grated cheese that melts readily. The recipe adds it after the eggs begin to set, so it has time to soften without disappearing into the mixture.

Keep the heat gentle

Low heat gives the eggs time to set without scorching the base. Warm the oil first, but avoid letting it smoke before adding the mixture.

Once the eggs are in the pan, let them cook until they begin to firm before adding the cheese. This helps the omelette hold together when folded.

When to fold

Look for eggs that are mostly set around the edges and still slightly soft on top before folding. Use a broad spatula and fold carefully so the filling stays inside.

The recipe calls for a light golden colour on both sides. If the omelette is browning too quickly, lower the heat rather than leaving it in the pan longer.

Timing and texture

The recipe takes about 15 minutes in total, so prepare the sliced sausages while beating and seasoning the eggs. Once the mixture goes into the pan, keep an eye on it as the eggs can set quickly.

For a tender result, stop cooking when the eggs are set but not dry. The sausages should be hot and the cheese softened.

What to serve with it

Serve the omelette as soon as it leaves the pan, while the eggs are tender and the cheese is warm. A green salad or cooked vegetables make a fresh contrast to the savoury filling.

For a more substantial meal, add bread or boiled potatoes. Keep any extra salt modest, as sausages and cheese can already be salty.

Recipe notes & tips

• Slice the sausages evenly so they warm through at the same rate.
• Beat the eggs thoroughly so the whites and yolks are well combined.
• Use a non-stick frying pan to make folding easier.
• Keep the heat low once the egg mixture is in the pan.
• Have a broad spatula ready before you start cooking.
• Serve the omelette promptly for the best texture.

Variations

• Add herbs: Stir chopped parsley or chives into the beaten eggs.
• Use another cheese: Choose a grated cheese that melts smoothly.
• Add onion: Soften finely sliced onion in the pan before adding the egg mixture.
• Include vegetables: Add cooked, well-drained peppers or mushrooms to the filling.
• Add paprika: Season the eggs with a little paprika for extra warmth.

Common mistakes to avoid

• Slicing sausages too thickly: Cut them into small rounds so they warm through evenly.
• Heating the pan too much: Keep the heat low to prevent the egg base browning before it sets.
• Adding cheese too early: Sprinkle it over once the eggs have started to cook.
• Folding too soon: Wait until the eggs begin to set so the omelette is easier to handle.
• Cooking until dry: Take the pan off the heat once the eggs are set and lightly golden.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently in a frying pan over low heat or in the microwave until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions