Tuesday, April 20, 2010

Rec: Fluffy Sausage Omelet

1/4 pound bulk pork sausage
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
1/4 cup sour cream
3 eggs, separated
3 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
1 tablespoon butter

Crumble the sausage into a small microwave-safe dish;
add onion and red pepper. Cover and microwave on HIGH
for 2 minutes; drain. Stir in sour cream; set aside. In a
bowl, whisk the egg yolks, milk, salt, baking powder and
pepper. In a mixing bowl, beat egg whites until stiff peaks
form. Gently fold into egg yolk mixture. Place the butter
in a Pam'd 9 in. microwave-safe pie plate. Microwave on
HIGH for 30 seconds. Pour egg mixture into plate.
Microwave, uncovered, on MEDIUM for 3 to 5 minutes
or until partially set. Lift edges, letting uncooked portion
flow underneath. Cook on MEDIUM for 2 to 3 minutes
longer or until eggs are set. Spoon sausage mixture over
one side; fold omelet over filling.

Serves 2

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