First you need to take the sausage and cut it. Next, I would start by frying the sausage so that it browns better. You can also add finely chopped onion. After frying the sausage for a couple of minutes, you can add eggs. Directly on top of the sausage, it will be tastier. At the very end of frying the scrambled eggs, I usually cover them with a lid so that the white on top hardens and does not look like drool.

If the sausage is salted, then the scrambled eggs themselves do not need to be salted.

Frying eggs and sausage is very easy.

Pour oil into the frying pan and heat it up. Cut the sausage (boiled is fine). I like to cut it thin. Fry it on both sides until it browns.

Next, if you want to make a fried egg, then crack the eggs and pour them directly into the pan. I usually beat the eggs with a mixer and pour over the sausage. It turns out very airy. Before this, you can add salt and pepper to taste.

All that remains is to add fresh herbs, and a simple but very tasty dish will be ready.

The recipe is quite simple and very similar to similar recipes. Pour a little vegetable oil or lard into the pan; butter will also do. We cut boiled or smoked sausage into thin disks, but not the cheapest, otherwise it will simply fall apart in the frying pan, and place them on a hot frying pan. Heat for about 3 minutes, turn over and crack the eggs directly onto the sausage. Breaks the yolks, you can leave them whole, Solis and wait until the scrambled eggs are fried. If you need to drill the eggs well, close the lid; if you need them damp, the lid is not needed, accordingly. Don't forget to add salt and the scrambled eggs are ready.

Scrambled eggs with sausage is the simplest dish, which is not technically complicated, and is also done very quickly. The only thing is that this is not a dish to pamper yourself every day. It is recommended to eat one egg per day, so if you want scrambled eggs from two or three eggs, it is better once or twice a week, not more often, in order to avoid increasing cholesterol.

First of all, fry the sausage, and if vegetables are involved in the preparation of the dish, then brown them too before adding the eggs to the pan.

Heat the frying pan with the addition of oil or you can render the fat from pieces of lard. When the pan is hot enough, lay out the sausage in circles or cut into small cubes, whichever is more convenient. In addition to sausage, you can also take sausages or sausages, ham, bacon. Fry each piece on both sides until golden brown. In this case, the sausage pieces remain sufficiently baked on the outside and juicy on the inside.

When the sausage is browned, you can add pieces of bell pepper/zucchini, eggplant, mushrooms or other vegetables or add nothing. Although with vegetables the dish is more tasty, healthy and satisfying.

Lastly, crack the eggs into the pan. You should try to break the eggs so that the yolk remains intact - this is more elegant and appetizing. You can replace the fried eggs with scrambled eggs or even make an omelet.

When the egg white turns white enough and stops showing through, you can set it aside. Pepper, salt, add spices at the end of cooking, when the scrambled eggs are ready. At this stage, you can sprinkle with cheese or herbs.

Set aside the pan and serve the scrambled eggs, being careful not to damage the yolk so that it does not leak (after all, these are not eggs Benedict, but fried eggs).

Serve with lettuce leaves and plenty of greens. It would be very good to serve sausage scrambled eggs with fried and stewed vegetables (green peas, cauliflower).

Bon appetit!

For children's scrambled eggs with sausage, you can arrange an original presentation to make it interesting for the child and place pieces of sausage around the eggs.



Scrambled eggs with sausage is a simple recipe and every man can feel like a great cook when preparing it. To begin, cut the sausage the way you like or are comfortable to eat. Fry on both sides and then crack in the eggs and fry. Then the flight of fancy begins. You can add tomatoes, herbs or whatever your heart desires.



To begin, choose your favorite sausage, cut it in the way that is most convenient for you and fry it just a little, if you like mushrooms, then it’s time for them to go to the frying pan, then, when the sausage (alone or with mushrooms) has acquired a beautiful appearance, beat in the eggs, salt is at your discretion, but what you shouldn’t forget is the green onion! Chop finely and sprinkle the freshly beaten egg on top, cover with a lid and wait for our scrambled eggs to be ready! You can also put some burger cheese on top of the egg!

Ingredients:

• Eggs(2-5pcs),
• Sausage,
• Oil (olive, vegetable, etc.)
• Greens (if desired)

Preparation:

• Take a frying pan.
• Place on the stove and turn on medium heat for frying.
• Lightly grease the bottom of the pan with oil (to prevent scrambled eggs from burning)
• Cut the sausage into slices, or whatever you like.
• Place the sausage in a frying pan and fry on both sides until golden brown.
• Take the eggs, carefully break them in the middle with a knife, and pour the contents of the eggs onto the sausage in the frying pan.
• Sprinkle a little salt on top; it’s better to add salt later to taste than to over-salt.
• Wait 3-5 minutes while the eggs and sausage are fried.
• Place the finished dish on plates.
• You can decorate the top with greenery. Salt, pepper, spices to taste.

P/S: Before putting the sausage in the frying pan, I first add chopped tomatoes and sometimes chopped onions, it turns out very tasty!)

And that's it!) The dish is ready to eat)

Bon appetit!)

Prepare all ingredients. Any sausage will do: smoked or boiled, and for those who like it spicy, you can also use chili sausage. Cut the sausage into small pieces.

Heat the sunflower oil in a frying pan over medium heat, add the sausage and fry on both sides until warmed through (this will take about 2 minutes). And if you have larger pieces of sausage, heat them in a frying pan a little longer.

Beat the eggs into the pan with the sausage one at a time. Add salt and ground pepper to taste. You should not overdo it with salt, since both sausage and cheese contain salt.

Grate the cheese on a medium grater. You can use both hard cheeses and softer cheeses: feta, feta cheese or Zdorovye cheese.

Sprinkle the scrambled eggs and sausage with cheese and fry over medium heat until the whites are completely set.

If you don't like runny yolk, cover the pan with a lid.

Before serving, garnish with a sprig of herbs. Hearty and tasty scrambled eggs with sausage and cheese should be served warm.

Bon appetit!

Probably every housewife has a recipe for a simple dish, familiar from childhood, following which she is able to quickly and satisfyingly feed family members rushing about their business: to work, to school or college. Such dishes are rarely prepared from a large number of ingredients, but, thanks to the excellent compatibility of ingredients, they turn out very tasty. These include tender, airy or dense omelettes with sausage products.

Sausage omelet recipes

It is very simple to prepare a healthy nutritious breakfast, lunch or light snack for the evening: whisk eggs with salt and pepper, add milk or boiled water, finely chopped sausage (boiled, smoked, sausages, bacon), fry for a few minutes in a frying pan with a lid, bake in the oven or slow cooker. Some omelet recipes require additions in the form of vegetables (tomatoes, spinach, zucchini, corn, sweet peppers), mushrooms, green onions, hard or processed cheese. The main thing is to consider which components take longer to cook and start frying them first.

In a frying pan

• Time: 12 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 244 kcal/100 g.
• Cuisine: European.
• Difficulty: easy.

Cooking a delicious omelette with sausage in a frying pan is very easy and quick. It is perfect for breakfast, charging the body with energy until lunch. You can use any available sausage (boiled or smoked), and add tomatoes, bell peppers, and cheese to the dish itself. Some housewives add flour when beating eggs, but this is not necessary.

Ingredients:

• milk – 120 ml;
• eggs – 4 pcs.;
• sausage – 160 g;
• vegetable oil – 4 tbsp. l.;
• greens – 2-3 sprigs;
• salt – ½ tbsp. l.

Cooking method:

1. Fry the sausage cut into circles (if the diameter of the circles is large, cut each into 4 pieces) in vegetable oil on each side for 1 minute.
2. Whisk eggs, milk, and a couple of pinches of salt in a bowl.
3. After pouring the egg mixture onto the pieces of fried sausage in a hot frying pan, close the lid and cook on maximum heat for half a minute.
4. Reduce heat and cook covered for 3-4 minutes until the surface of the omelette has set.
5. Sprinkle with fresh herbs and serve.

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 210 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

An omelet with cheese and sausage prepared for breakfast in a frying pan turns out appetizing, airy, and satisfying due to its ingredients. It will take very little time to prepare, so those who like to soak in bed longer before starting a working day are advised to take note of this recipe. Children will love the dish not only for its taste, but also for the inclusions of sausage.

Ingredients:

• milk – 70 ml;
• chicken eggs – 4 pcs.;
• flour – 1 tbsp. l.;
• sausage – 150 g;
• cheese – 110 g;
• salt, ground pepper - to taste;
• fresh herbs – 10-15 g.

Cooking method:

1. Fry the sausage cut into rings in vegetable oil for a minute and a half on each side, transfer to a separate plate.
2. Separating the whites from the yolks, combine the yolks, milk, flour, 100 g of grated cheese, salt, and ground pepper if desired, in a deep container. Mix with a whisk until smooth, beat a little.
3. Whisk the whites until thick foam (3-4 minutes), pour into the yolk mixture, mix well.
4. Pour the mixture into a heated frying pan, place pieces of fried sausage on top, and cover with a lid. Keep on medium heat for 6-7 minutes.
5. Sprinkle the finished dish with 10 g of coarsely grated cheese.

Oven omelet recipe

• Time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 236 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

For a hearty snack on a weekend, you can cook a juicy omelette with sausage in the oven. It turns out to be nutritious and extremely tasty. You can use any sausage, but it’s better to be careful with the amount of salt (if the meat product is salty, add very little salt). The dish should be allowed to cool slightly after cooking, so the mass will retain its airiness and will not fall off when cut. This recipe is suitable for baking omelettes in portioned molds.

Ingredients:

• milk – 150 ml;
• eggs – 5 pcs.;
• flour – 2 tbsp. l.;
• butter – 100 g;
• sausage – 120 g;
• green onions – 30 g.

Cooking method:

1. Beat the eggs into a bowl, add slightly warmed milk, salt, a little ground pepper, stir with a whisk for a minute. Add sifted flour, stir and beat for 30 seconds.
2. On the bottom of a heat-resistant dish, greased with butter, evenly place sausage cut into small cubes and finely chopped onion. Carefully pour the egg-milk mixture on top.
3. Place the dish for 20 minutes. into an oven preheated to 170°C.
4. Allow the finished omelette to cool at room temperature for 7-10 minutes, cut into portions. Spread and serve with fresh vegetables.

With tomatoes and sausage in a frying pan

• Time: 35 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 184 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

A tender, airy omelette with tomatoes and sausage in a frying pan will appeal to vegetable lovers. It is better to use young zucchini and fresh tomatoes, so the dish will turn out tastier and thinner. The recipe can be supplemented with green peas or frozen green beans; fry them first, and then add zucchini and other ingredients.

Ingredients:

• milk – 0.5 tbsp;
• flour – 30 g;
• sausage – 100 g;
• eggs – 4 pcs.;
• tomato – 1 pc.;
• onion – 1 pc.;
• small zucchini - 1 pc.;
• vegetable oil – 90 ml;
• salt, ground black pepper - to taste;
• fresh greens - 1 bunch.

Cooking method:

1. Lightly whisk the flour and milk until the flour is combined. Add eggs, salt, add a little pepper, and beat until smooth for about 2 minutes.
2. Place washed, peeled young zucchini, cut into thin quarters, in a frying pan with hot vegetable oil. Fry over medium heat until soft, stirring constantly (4-5 minutes).
3. Chop the sausage into small cubes, chop the tomato into rings, add to the zucchini, fry, stirring, for 4 minutes.
4. Pour the omelette mixture into the pan with the browned vegetables and cook covered for 15 minutes. on low heat.
5. Serve sprinkled with finely chopped fresh herbs.

With smoked sausage

• Time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 215 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

Men really like dishes with smoked meat products and ground pepper. Having melted, the cheese covers the surface of the omelette with a crust of delicate texture; when cut, it stretches, reminiscent of pizza. You can use processed cheese for the recipe. You can use any dry spices.

Ingredients:

• milk – 1 tbsp.;
• homemade eggs – 5 pcs.;
• smoked sausage – 120 g;
• boiled sausage – 120 g;
• smoked lard – 50 g;
• butter – 15 g;
• tomato – 1 pc.;
• cheese – 80 g;
• salt - to taste;
• dry spices - 3 pinches.

Cooking method:

1. Beat eggs into a bowl, add milk, spices, and salt. Whisk the mixture until smooth (3 minutes).
2. Melt butter in a hot frying pan, add lard cut into thin strips, fry for 3 minutes.
3. Add sausage chopped into small cubes to the lard, after a couple of minutes of frying, add washed, diced tomato without juice, keep on fire for 4-5 minutes, remembering to stir.
4. Pour the egg mixture into the pan and cook covered for 6-7 minutes.
5. When the omelette mixture has set, cut the mixture in half, turn each half over, and place the cheese cut into thin slices on top.
6. After a couple of minutes, when the cheese has melted, place the omelette halves on a plate, on top of each other, each cheese side up.

With onions and sausages

• Time: 20 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 176 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

Probably, in any refrigerator you can find a couple of sausages - they are not enough to feed a family, but you can fry them with an egg-milk mixture to get 4-5 servings of a wonderful omelet. It is prepared quickly and will appeal to adults and children alike. A delicate aroma, appetizing appearance, and delicate taste will be given to the dish by sprigs of fresh herbs (parsley or green onions), with which it is decorated.

Ingredients:

• milk – 1 tbsp.;
• dietary eggs – 6 pcs.;
• sausages – 3 pcs.;
• onions – 3 pcs.;
• vegetable oil – 70 ml;
• fresh herbs – 1 bunch;
• salt, ground pepper - to taste.

Cooking method:

1. After peeling the onion, cut it into strips or small cubes, sauté in hot vegetable oil, stirring, for 3-4 minutes.
2. Add sausages cut into slices about 5 mm thick to the onion, stir, fry the mixture for a couple of minutes.
3. In a bowl, mix eggs, milk and salt with a fork or whisk.
4. Add the milk-egg mixture to the sausages, distribute the sausages and onions evenly over the omelette mixture, and cover the pan with a lid. Simmer over low heat for 7-10 minutes without stirring.
5. Serve sprinkled with fresh, finely chopped herbs.

• Time: 20 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 235 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

A nutritious original dish prepared according to this recipe will give you strength and energize you for several hours. It is better to boil the potatoes in their skins in advance (boil thoroughly washed potatoes after boiling over medium heat under the lid for 20 minutes), cool them, and peel them. A weight of 150 g approximately corresponds to two small tubers. Parsley or dill are suitable for decoration.

Ingredients:

• milk – 100 ml;
• country eggs – 3 pcs.;
• boiled potatoes – 150 g;
• boiled sausage – 150 g;
• smoked pork loin – 100 g;
• onion – 1 pc.;
• butter – 100 g;
• greens – 10-15 g.

Cooking method:

1. In a heated frying pan with butter, fry finely chopped onion for a couple of minutes until transparent. Add meat products cut into small cubes and boiled potatoes cut into small slices to the onion. After stirring, cook the mixture over low heat for 4-5 minutes, stirring occasionally.
2. Whisk milk, eggs, ground pepper, salt. Pour the mixture over the roast. After 3 min. Cover the pan with a lid and simmer for 5-6 minutes.
3. Serve with ketchup, garnished with finely chopped herbs.

With mushrooms

• Time: half an hour.
• Number of servings: 1 person.
• Calorie content of the dish: 197 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

In order for the dish to exude a delicate, subtle aroma of mushrooms, the champignons should be cut into thin slices or small random pieces, fried in a small amount of oil, only then add the sausage product and other ingredients. Champignons can be replaced with oyster mushrooms or both types of mushrooms can be used in any proportion. Greens that go well with mushrooms are suitable for decoration: parsley or dill.

Ingredients:

• milk – 40 ml;
• egg – 1 pc.;
• mushrooms (champignons) – 175 g;
• boiled doctor's sausage - 1 slice;
• olive oil – 2-3 tbsp. l.;
• salt – 1 pinch;
• ground pepper - to taste;
• fresh greens - 2-3 sprigs.

Cooking method:

1. Place peeled mushrooms, chopped into thin slices, and diced sausage into a frying pan heated with olive oil. Fry the mixture for two to three minutes, stirring.
2. Salt and pepper the eggs and milk, whisk the mixture for two to three minutes.
3. Add the egg-milk mixture to the fried mushrooms, cover with a lid, and simmer over medium heat for 15 minutes.
4. Serve sprinkled with fresh herbs.

With bell pepper

• Time: 35 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 196 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

The finished dish will appeal not only to adults, but also to children for its excellent taste, delicate texture, and bright appearance, especially if the hostess used multi-colored peppers. The dairy-free egg mixture is dense but surprisingly fluffy. If you plan to treat children to an omelet, it is better to take boiled doctor’s sausage and not add ground pepper at all.

Ingredients:

• bell pepper – 2 pcs.;
• eggs – 4 pcs.;
• butter – 30 g;
• cheese – 100 g;
• sausage – 150 g;
• salt - to taste;
• fresh herbs (parsley) - 3 sprigs.

Cooking method:

1. Washed peppers should be thoroughly cleaned: cut off the stem with a kitchen knife, remove the insides and seeds. Chop the peppers into small cubes and fry in a frying pan with butter, covered, until tender (10 minutes).
2. Beat for two to three minutes. Whisk eggs with salt and ground pepper. Add washed, finely chopped greens, cheese and sausage cut into small cubes and mix.
3. Pour the egg mixture into a frying pan with peppers, evenly distribute the inclusions of cheese, peppers, and meat products with a fork, and fry over medium heat. After 5 min. Carefully turn the omelette over with a wooden spatula, holding it with a flat plate, to the other side. Fry for 4 minutes.
4. Serve hot, cut into portions.

Without milk in a slow cooker

• Time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 167 kcal/100 g.
• Purpose: breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

The recipe for such a healthy, nutritious, dense omelet in a slow cooker is suitable for people prone to allergic reactions to milk and children. It’s very simple to prepare: you don’t need to fry meat products and vegetables one by one or monitor the process, wait, and note the time. The slow cooker will do it for the hostess. Dill can be replaced with green onions, cilantro, and parsley.

Ingredients:

• sour cream – 35 ml;
• eggs – 3 pcs.;
• butter – 10 g;
• boiled sausage – 100 g;
• fresh dill – 4 sprigs;
• salt, ground pepper - to taste;
• fresh cucumber – 1 pc.

Cooking method:

1. Whisk the eggs with sour cream, pepper, and salt until smooth (3 minutes), add the sausage cut into small cubes, and mix.
2. Fill a buttered multicooker bowl with the egg mixture and sprinkle finely chopped dill on top.
3. Cook for 20 minutes. in the "Baking" mode.
4. Serve, garnishing the omelette with sliced ​​fresh cucumber.

An omelet with meat products will turn out tasty, tender, airy if you know and put into practice some secrets:

• It is better to buy large, rustic, fresh eggs (one or two days old, called diet eggs);
• It is advisable to use full-fat milk, so that when frying, less liquid will be released from the omelet;
• the ideal ratio of eggs and milk is 1:3 (about 3 eggs per 100 ml of liquid);
• the volume of sausage products and other components should not exceed half the volume of the egg mixture;
• It is better to avoid adding soda; instead, you can use an analogue: add a pinch of potato starch;
• If desired, you can add cheese: rub it with a fine grater and add it to the milk-egg mixture while beating;
• It is recommended to beat the yolks separately from the whites, then carefully combine them;
• The omelette should be cooked under a lid, which is not advisable to open during frying (it may fall off); a deep cast iron frying pan with high sides is considered a suitable utensil;
• The finished dish is allowed to cool slightly before slicing; portions should be transferred to warm plates.

Video

Undoubtedly, one of the most delicious breakfasts is an omelette with sausage, which almost every housewife can prepare. However, few people know how to make this dish fluffy and as tasty as possible, and for this it is not at all necessary to reinvent the wheel.

Before you start exploring the various options for preparing an omelet with sausage and other products, you should remember how to choose the right products for this dish.

Eggs.

Not all eggs can be used to make a fluffy omelette. Alas, if the wrong product is chosen, neither slaked soda nor anything else will save the dish. The ideal eggs for omelettes are country eggs taken straight from the chicken coop. The eggs for the omelet are beaten into a high foam, which subsequently results in a stable porous consistency.

In other words, only fresh eggs laid 1-2 days ago are ideal for making an omelet. Such eggs are also called “diet” in the wider industry. You can easily find them in the store.

Milk.

Milk affects the quality of the finished dish a little less, but it is better to take it with a higher percentage of fat content. The explanation for this is quite simple: if the milk is low-fat, then during the cooking process liquid may be released from the omelet. This violation also often occurs if too much milk is added to the omelet.

Sausage.

Here the choice depends purely on personal preferences: the omelette goes equally well with both smoked and boiled sausage or frankfurters. Smoked – perfect as a breakfast for your beloved husband, especially with the addition of black pepper; boiled sausage has a more delicate taste and, when cooked a little, will appeal to children.

Vegetable toppings (tomatoes, peppers, champignons, green onions, etc.).

There's enough of your imagination here. The omelette will tolerate the addition of absolutely any food. It is only important to remember what is fried and for how long, so as not to end up with burnt sausage and raw pepper.

Classic recipe for omelette with sausage

Omelet is one of the easiest breakfasts to prepare, which has many beneficial properties due to the amount of eggs and milk.

Ingredients:

• eggs – 3-5 pcs.;
• milk –70 – 100 ml;
• sausage – 300-400 gr. (or to taste);
• salt - to taste;
• vegetable/olive oil – 15 gr. (1 tbsp.)
• black pepper - optional.

Cooking method:

In a bowl, beat the eggs until foamy with the addition of salt and milk. Separately, cut the sausage into cubes, fry in a hot frying pan with vegetable oil until a crust forms, then pour in the beaten eggs with milk and reduce the heat. Bring the omelette to readiness over low heat, covering the pan with a lid. The top layer of the omelet should set without additional effort. Sprinkle freshly ground black pepper on top if desired. Cut the omelette into pieces and serve.

During cooking, you need to carefully ensure that the omelette turns out whole; to do this, just shake the pan, or carefully move the sausage pieces with a spatula to eliminate the “gap”.

Omelette with sausage and tomatoes in a frying pan

The second most popular option is to prepare an omelet with the addition of tomatoes, since they add “sourness” to the dish.

Ingredients:

• eggs – 3 pcs.;
• milk – 70 ml;
• sausage – 300 gr.;
• tomatoes – 1 pc. medium size (or to taste);
• vegetable oil – 1 tbsp;
• salt, pepper - to taste.

Cooking method:

Cut the tomatoes into slices and sausage into small cubes (or circles). In a separate bowl, beat eggs, salt and milk until fluffy. Place a frying pan over medium heat and pour oil into it. Next, fry the tomatoes first, then add the sausage. Pour the egg mixture over everything and leave covered over low heat. Omelet with sausage and tomatoes is ready.

For this type of omelet, it is recommended to chop the tomatoes (not grate them under any circumstances) and it is also important not to overcook them, otherwise there will be tomato porridge in the pan; these vegetables themselves release a lot of juice, which is why this recipe is often problematic to master.

A little secret: if there is a lot of juice in the tomatoes (or some juicy vegetables are added to any other version of the omelet), you can literally add 1 tbsp to the eggs with milk. flour so that the omelet has a more stable consistency and does not crumble. It will be easier to cut later.

Omelet with sausage and bell pepper

The set of ingredients corresponds to the classic recipe, to which bell peppers cut into strips are added. Its taste goes perfectly with smoked sausage.

Preparation:

Bell peppers take a very long time to roast. Make sure the peppers are soft before adding the sausage to the pan. Well, then everything is as usual: pour in the eggs and wait for a delicious breakfast to be prepared under the lid.

Omelet recipe with sausage and cheese

Of course, when you mention sausage, cheese immediately comes to mind, because these two products are almost inseparable and can be added to many dishes. Omelette is no exception.

There are several options for how to prepare an omelette with sausage and add cheese to it:

1. Grate the cheese and add it directly while beating the eggs. Then carefully pour the mixture into the frying pan, where there is already sausage and other vegetables.
2. Cut the cheese into thin layers and place it on top of the omelette, cover the dish with a lid and let the omelette “cook”. The cheese on top will melt and you will get a small cheese “cap”. When cutting an omelette, the cheese will stretch on top just like on a pizza. This method of presentation can amuse the household.

Omelet with sausage and champignons

Actually, there is no difficulty in this recipe either, except perhaps for cutting the champignons. It is recommended to cut them into thin slices and thoroughly “dry” them in a small amount of oil, then the mushrooms will give a greater flavor. To ensure that the taste of mushrooms in the omelet is still noticeable, the mushrooms can be cut into arbitrary pieces and fried in olive oil, then add sausage to them and pour the eggs over the dish.

Fresh herbs go well with champignons: dill and parsley. If desired, you can add it during frying or decorate the finished dish.

Omelette with sausage and vegetables in a frying pan

Well, in general, an omelette is a dish that can be prepared from literally everything that is in the refrigerator. Any types of sausages, any semi-finished meat products go perfectly with eggs. You can also add canned green peas, which are fried along with the sausage. Or decorate the finished omelette with fresh green onions (for spicy lovers).

Many older people remember the lush and tall omelette that was served for breakfast in Soviet canteens and kindergartens. You're probably wondering how these people managed to make this dish so fluffy? The answer is very simple: this omelette was prepared in the oven and it will not be difficult for a modern housewife to repeat it.

Ingredients:

• milk – 500 ml;
• eggs – 5-6 pcs.;
• salt - to taste;
• butter – 30 gr.
• sausage - to taste.

Cooking method:

To make a fluffy egg casserole in the oven, you should carefully prepare: choose a small, deep glass or cast iron dish to get a thick layer of eggs in it, grease the pan with butter.

Be sure to follow the proportion of ingredients: take 3 times more milk for 1 egg!

Separate the whites from the yolks. Mix the yolks well with a whisk with milk, adding salt and chopped (fried if desired) sausage. Beat the whites separately into a stable foam.

Gradually, in small portions, add the whites to the yolks with milk and mix thoroughly. Then pour the omelette into a greased pan and bake in a preheated oven at 200 degrees for 30 minutes. It is advisable not to open the oven door at all, otherwise the omelette will not rise completely.

After the casserole is taken out of the oven, it usually settles by 1-2 cm. Don’t be alarmed, this is a common thing. Cut the slightly cooled dish into pieces and serve. Bon appetit.

Scrambled eggs are the traditional breakfast of all those who rush to work in the morning. To make this dish more interesting, nutritious and tasty, you can add several ingredients to it, for example, hard cheese and sausage, and serve the dish on a leaf of fresh lettuce. It turns out very simple and delicious at the same time!

Ingredients needed to prepare 1 serving:

1. chicken egg - 2-3 pcs.;
2. sausage (any kind, you can salami, doctor’s sausage, etc.) - 100-150g;
3. hard cheese - 50g;
4. sunflower oil - 2 tbsp. spoons;
5. lettuce leaves and fresh dill - for serving.

How to cook scrambled eggs with sausage and cheese?

Beat chicken eggs into a deep bowl. Add salt and ground pepper (or a mixture of peppers). Beat them thoroughly with a fork or whisk.

Prepare the sausage and cheese. Cut the salami into thin strips and grate the cheese on a fine grater (this will help it melt faster in the omelette).

Heat the frying pan, pour in the oil, heat it up, and then pour in the egg mixture in a thin stream. Fry the scrambled eggs over low heat so that they do not burn immediately. Adjust with a spatula so that the raw areas are cooked through. It is important that the omelette cooks evenly and that its edges remain smooth and beautiful.

Now you can add the filling. Pour it onto one half of the omelet, and cover it with the other half. It is convenient to do this with a wooden spatula. Leave the scrambled eggs in the pan for another minute to melt the cheese, then remove from the heat.