Ingredients
Hash Browns
- 2 Potatoes medium, peeled and grated
- 2 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Onion pepper, cheese and sausage omelet
- 1 TBSP Extra-virgin olive oil
- ¼ cup Onion diced
- ¼ cup Bell pepper diced
- ¼ cup Ground sausage
- 4 Eggs large, beaten
- 1/2 cup Pepper Jack cheese shredded
- Salt to taste
- Black pepper to taste
Orange juice
- 16 oz Orange juice
Instructions
- Prep the ingredients per instructions above.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- Heat olive oil in a skillet over medium heat. Add the grated potatoes to the skillet, spreading them out into an even layer. Season with salt and pepper. Cook for about 5-7 minutes on each side, or until golden brown and crispy. Remove from the skillet and keep warm.
- Heat olive oil in a nonstick pan over medium heat. Saute the diced onion and bell pepper until softened, about 3-4 minutes. Add the sausage to the skillet and saute breaking up into smaller pieces until no longer pink. Pour the eggs into the pan. Season with salt and pepper.Tilt the pan to ensure the eggs cover the bottom evenly.
- Cook the eggs for about 2 minutes, or until the edges start to set. Lift the edges and tilt the pan so the uncooked egg can run underneath.
- Sprinkle the pepperjack cheese over one half of the omelet.
- Gently fold the other half of the omelet over the filling.
- Portion the omelet and serve with hash browns, and orange juice.
Nutrition
Calories: 618kcal | Carbohydrates: 27g | Protein: 24g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 478mg | Potassium: 737mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1751IU | Vitamin C: 139mg | Calcium: 294mg | Iron: 3mg
Onion Pepper Sausage Omelet
Ingredients
Hash Browns
- 2 Potatoes medium, peeled and grated
- 2 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Onion pepper, cheese and sausage omelet
- 1 TBSP Extra-virgin olive oil
- ¼ cup Onion diced
- ¼ cup Bell pepper diced
- ¼ cup Ground sausage
- 4 Eggs large, beaten
- 1/2 cup Pepper Jack cheese shredded
- Salt to taste
- Black pepper to taste
Orange juice
- 16 oz Orange juice
Instructions
- Prep the ingredients per instructions above.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- Heat olive oil in a skillet over medium heat. Add the grated potatoes to the skillet, spreading them out into an even layer. Season with salt and pepper. Cook for about 5-7 minutes on each side, or until golden brown and crispy. Remove from the skillet and keep warm.
- Heat olive oil in a nonstick pan over medium heat. Saute the diced onion and bell pepper until softened, about 3-4 minutes. Add the sausage to the skillet and saute breaking up into smaller pieces until no longer pink. Pour the eggs into the pan. Season with salt and pepper.Tilt the pan to ensure the eggs cover the bottom evenly.
- Cook the eggs for about 2 minutes, or until the edges start to set. Lift the edges and tilt the pan so the uncooked egg can run underneath.
- Sprinkle the pepperjack cheese over one half of the omelet.
- Gently fold the other half of the omelet over the filling.
- Portion the omelet and serve with hash browns, and orange juice.
Nutrition
Calories: 618kcalCarbohydrates: 27gProtein: 24gFat: 46gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 373mgSodium: 478mgPotassium: 737mgFiber: 1gSugar: 21gVitamin A: 1751IUVitamin C: 139mgCalcium: 294mgIron: 3mg
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