Breakfast has always been the best part of starting my morning. Lets get a bit theoretical about omelettes a bit as I gather ingredients for today's omelette. As you know an omelette is usually made from beaten eggs fried with oil or butter without stirring like its usually done with scrambled eggs. The omelette is commonly folded around fillings like mushrooms, cheese, ham, chives, bacon or vegetables. Sometimes you can have a combination of two or more of the ingredients. Some interesting omelettes include the Nargesu an Iranian omelette made with spinach and fried onions spiced with salt, garlic and pepper. Egg foo yung/oystee omelette is a Chinese omelette. Tamagoyaki is a traditional Japanese omelette where eggs are beaten with mirin, bonito flakes, soy sauce, water and sugar. So many ways to cook the omelette and I have just started, I must say I still don't have a favourite, yet. Let's get cooking loves!
INGREDIENTS
3 Eggs
1 Onion
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1 Carrot Julienned
2 Sausages Cooked
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
METHOD
Add julienned/thinly sliced carrots in pan with oil
Start frying the carrots on high heat
Fry carrots until slightly crispy
Chop onions thinly
Add into the carrots
Fry until the onions have softened and a bit brown
Chop the sausages into chunky bits
Start frying the sausages in the veggies
Fry the sausages until they have crispy edges
Add the green and red bell peppers
Start frying on high heat
Fry the peppers until lightly cooked but crunchy
Add black pepper
Add salt
Fry the veggie and sausage mixture until the spices are well mixed
Pour the veggie mixture onto a plate. Set aside
Beat eggs and pour in pan with a little oil
Allow the eggs to cook until the bottom is set
Flip the eggs once bottom set
Fry the second side of the eggs until cooked
Take the veggies that were earlier prepared
Start layering the sausage veggie mixture on the edge of the omelette
Fill the bottom half of the omelette with the sausage veggie mixture
Flip the other half over of the omelette over the stuffing at the bottom
Press the omelette gently so that the stuffing holds well
Carefully lift the stuffed omelette from the pan and set on a plate
Garnish with fresh tomatoes
Delicious omelette with amazing stuffing
Slice the omelette
Enjoy with a cup of tea, coffee or juice
SAUSAGE CARROT & ONION STUFFED OMELETTE
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
Yield: 1 Serving
Ingredients
- 3 Eggs
- 1 Onion
- 1/2 Red Bell pepper
- 1/2 Green Bell pepper
- 1 Carrot
- 2 Sausage cooked
- 1 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
- 2 Tablespoons Vegetable Oil
- Add julienned/thinly sliced carrots in pan with oil. Start frying the carrots on high heat. Fry carrots until slightly crispy
- Chop onions thinly, add into the carrots, fry until the onions have softened and a bit brown. Chop the sausages into chunky bits. Start frying the sausages in the veggies. Fry the sausages until they have crispy edges. Add the green and red bell peppers. Start frying on high heat, fry the peppers until lightly cooked but crunchy. Add black pepper and salt. Fry the veggie and sausage mixture until the spices are well mixed. Pour the veggie mixture onto a plate. Set aside
- Beat eggs and pour in pan with a little oil. Allow the eggs to cook until the bottom is set. Flip the eggs once bottom set. Fry the second side of the eggs until cooked. Take the veggies that were earlier prepared
- Start layering the sausage veggie mixture on the edge of the omelet. Fill the bottom half of the omelet with the sausage veggie mixture. Flip the other half over of the omelet over the stuffing at the bottom. Press the omelet gently so that the stuffing holds well
- Carefully lift the stuffed omelet from the pan and set on a plate. Garnish with fresh tomatoes. Enjoy with a cup of tea, coffee or juice
Sausage, Carrot & Onion Stuffed Omelette – FAQs
1. What kind of sausage should I use?
You can use breakfast sausage, smoked sausage, or chicken sausage. For a leaner version, go for turkey or plant-based sausage.
2. Do I cook the fillings before adding them to the omelette?
Yes! Lightly sauté grated carrots, sliced onions, and crumbled sausage until tender and fragrant. This enhances flavor and ensures everything is fully cooked.
3. How do I make the omelette fluffy?
Whisk your eggs well and optionally add a splash of milk or water. Cook on medium-low heat, covering the pan briefly for steam to help fluff it up.
4. Can I meal prep this omelette?
You can prep the filling ahead, but cook the omelette fresh for best texture. Alternatively, wrap in foil and refrigerate for 1–2 days—great for reheating!
5. What can I serve it with?
Pair with:
- Toast or chapati
- A side of avocado, salsa, or salad
- Hot sauce or tomato relish for extra flavor
Nutrition Card – Approx. per omelette (2 eggs, 1 sausage, veggies)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–400 kcal | — | Varies by sausage type |
| Protein | 18–22 g | 35–45% | Eggs + sausage |
| Carbohydrates | 6–10 g | 2–4% | Mostly from carrots & onions |
| Sugars | 3–5 g | — | From veggies |
| Fat | 22–28 g | 34–42% | Adjust with sausage and oil used |
| Fiber | 1–2 g | 4–8% | Add more veggies for boost |
| Sodium | Moderate–High | Watch if using salty sausage |
Dietary Compatibility & Customization
| Diet Type | Compatible? | Tips & Swaps |
|---|---|---|
| Low-Carb/Keto | ✅ Yes | Ideal for high-protein low-carb diets |
| Gluten-Free | ✅ Yes | Ensure sausage is GF |
| Dairy-Free | ✅ Yes | Unless you add cheese |
| Vegetarian | ❌ No | Use veggie sausage or skip it entirely |
| Paleo | ✅ With clean sausage | Use nitrate-free sausage |
| Nut-Free | ✅ Yes | Naturally nut-free |
Optional Add-Ins:
- Grated cheese (cheddar, mozzarella, or gouda)
- Spinach or chopped bell peppers
- A pinch of cumin or chili flakes for extra depth
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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