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To prepare the perfect savory flavored Omelet, that will have your taste buds begging for more.

The following recipe only takes a few minutes to prepare and cook, so you have more time to enjoy the hearty breakfast that covers all the food groups, if you so choose.

You can flavor it with seasonings or different types of meats. I.e., sausage, bacon or ham.

The flavor options are endless.

For this particular recipe you will need the following items, which can be substituted for your personal favorites.

Ingredients needed:

Sausage(your choice of brand) you will need approx. 1/4 of the sausage roll.

Butter or cooking oil

6 large eggs

1/4 cup of milk(can substitute with 2% milk)

Shredded cheese or grating cheese.

You will need approx. cup. (Depending on how cheesy tasting you like it.)

Salt and pepper

1 Med. Size onion (optional)

First start by adding a pat or two of butter, to grease the pan a bit using a large frying pan.

Next slice and dice up your onion and add it to the butter. Saute for approx. 1 min.

Keep stirring as you crumble up the sausage into the pan to start frying.

Stir while it is cooking, to ensure not to stick to the bottom of the pan.

In a large bowl combine your eggs, salt and pepper, cheese and mix together.

Drain the grease off the sausage and add the mixture to the frying sausage.

Move the sausage and onions around to evenly cover the bottom of the pan.

Cook on med. heat for approx. 15 min. or until golden brown on the edges.

Now comes the tricky part. With two spatulas gently flip it over, in one whole piece. (It can be done without too much trouble if it's cooked enough on the bottom). You will know this because it will not be really runny on top at this point.

Once it is turned over, continue cooking for another 5 min.

When it is complete, using a large plate flip it over onto the plate.

Now you have an egg sausage pie or omelet.

The best part comes when you slice it into 6 or 8 good size pieces and you have a thick healthy, cheesy breakfast dish. Happy eating!

Learn more about this author, Sam Madsen.
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