Andouille Sausage and Potato Omelet Recipe

Name: Andouille Sausage and Potato Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup 1/2-inch cubes peeled small red-skinned new potatoes; 1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces); 1/4 cup chopped red bell pepper; 1/4 cup chopped onion; 2 tablespoons minced green onion; 1/4 teaspoon ground cumin; 6 eggs, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon butter

Servings: persons

1 tablespoon olive oil
1 cup 1/2-inch cubes peeled small red-skinned new potatoes
1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces)
1/4 cup chopped red bell pepper
1/4 cup chopped onion
2 tablespoons minced green onion
1/4 teaspoon ground cumin
6 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter

1
Heat oil in heavy large skillet over medium heat.
2
Add potatoes and saute until brown, about 7 minutes.
3
Add sausage, pepper, and onion and saute until vegetables are soft, 6 minutes.
4
Stir in green onion and cumin.
5
Season with salt and pepper.
6
Remove from heat; keep warm.
7
Preheat oven to 375F.
8
Whisk eggs, salt, and pepper in large bowl.
9
Melt butter in heavy large ovenproof skillet over medium heat.
10
Pour in egg mixture.
11
Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes.
12
Distribute sausage mixture over top.
13
Transfer skillet to oven; bake until eggs are completely set, 3 minutes.
14
Run spatula under outer edges of omelet to loosen and slide onto serving plate.
15
Andouille sausage can be found in specialty foods stores and some supermarkets.
16
You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup 1/2-inch cubes peeled small red-skinned new potatoes, 1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces), 1/4 cup chopped red bell pepper, and more.

Yes, Andouille Sausage and Potato Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andouille Sausage and Potato Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions