Breakfast Sausage Omelette Wedges

served with a kale salad

served with a kale salad

Ok so we didn’t have this for breakfast, it was an evening meal. But I did stuff the leftovers into my face for practically every meal the day after.

It’s that good.

three meals in one!

three meals in one!

I used hotdogs for the sausage component (specifically Applegate’s because I was still Whole30-ing and they seemed to be the only company around that does organic sausages without sugars or sweeteners), but feel free to add your favourites.

This is a recipe that just cries out to be customised after all.

thank you Applegate, you saved my bacon (pun intended)

thank you Applegate, you saved my bacon (pun intended)

If I’d were on the dairy train, I’d also have added a healthy amount of cheese but that’s not the point.

The point is that this is a quick, throw-everything-in-there, kind of meal for those of us who aren’t so good with meal planning, who don’t always have the time or the energy to slave over a stove and whose bellies aren’t that bothered about fancy presentation.

Breakfast Sausage Omelette Wedges

  • 3 spring/green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter or ghee
  • 1 jalapeno, seeds removed and finely chopped
  • 3 hotdogs (or other sausage), chopped
  • 6 eggs
  • 2 tbsps parsley, finely chopped
  1. Heat a tbsp of butter/ghee in a large round frying pan. Add the garlic, onion, jalapeno and hotdogs. Fry until the meat browns.
  2. In a bowl, beat together the eggs and season generously. Stir in the parsley.
  3. Pour the eggs into the pan and cook over a low heat for 5 minutes, until the bottom and sides set. While it’s cooking turn on the grill/broiler to warm it up.
  4. Place pan under the broiler for 5 more minutes until omelette is completely firm. Let cool slightly before cutting into wedges and serving.

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