Sauteed Leek and Sausage Omelet Recipe

Name: Sauteed Leek and Sausage Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces hot Italian sausage, casings removed; 1 cup mushrooms (about 4 ounces), quartered; 2 tablespoons olive oil; 1 large leek, thinly sliced (white and pale green parts only); 1/2 teaspoon dried thyme, crumbled; 6 eggs; 3 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried, crumbled; 1/2 cup sliced drained roasted red bell peppers (available in jars); 1 cup grated provolone or Italian Fontina cheese (about 3 1/2 ounces); Fresh rosemary sprigs

Servings: persons

1
Saute sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes.
2
Using slotted spoon, transfer sausage to paper towels.
3
Add mushrooms to skillet and saute until golden brown, about 8 minutes.
4
Season mushrooms to taste with salt and pepper.
5
Transfer mushrooms to bowl.
6
Heat 1 tablespoon olive oil in same skillet.
7
Add leek and thyme and saute until very soft, about 6 minutes.
8
Season leek mixture to taste with salt and pepper.
9
Remove from heat.
10
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl.
11
Season with salt and pepper.
12
Stir in half of leek mixture.
13
Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat.
14
Add egg mixture to skillet and swirl with rubber spatula.
15
Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes.
16
Remove skillet from heat.
17
Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet.
18
Fold one side of omelet over filling and roll out onto heated plate.
19
Garnish with rosemary sprig.
20
Repeat with remaining mushrooms, peppers and cheese, forming second omelet.

422

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 ounces hot Italian sausage, casings removed, 1 cup mushrooms (about 4 ounces), quartered, 2 tablespoons olive oil, 1 large leek, thinly sliced (white and pale green parts only), and more.

Yes, Sauteed Leek and Sausage 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!

Sauteed Leek and Sausage Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions