French Omelet

Prep Time 10

Cook Time 20

Servings servings

Calories 551kcal

In a saute pan, heat olive oil over medium heat. Sauté the chicken sausage until nicely browned. Add in the tomato and simmer until most of the liquid evaporates until the mixture is still moist but not runny. Set aside.
Heat a nonstick pan on medium heat. Once hot, add the remaining oil. Pour the egg into the pan. After egg mixture begins to set around edges, carefully lift a section of the omelet along the side with a heat-safe spatula and tilt the skillet to allow uncooked egg to run underneath. Repeat this process, tilting as necessary until there is no longer runny egg. Remove from the heat and season with salt and pepper.
Spoon the tomato sausage mixture into the center of the omelet. Fold one side over the center, then snuggly fold the other side over center.
Portion and serve with toas and apple. Garnish with parmesan and scallion.