Thick omelette egg folds covering a filling of vegetables, sausage, and grated cheese.

Sausage Cheese and Vegetable Omelette Recipe

Omelet is a luxurious breakfast menu that combines a thick egg texture with an abundantly savory filling. The combination of melted cheese, savory sausage slices, and fresh scallions and spinach creates a sensational flavor that pampers the palate in the morning. This dish is perfect to enjoy with the family as a nutrient-dense meal to kickstart the day with full energy.
This omelet recipe is highly practical and hygienic as it relies on egg powder innovation, making it an ideal choice for both home and commercial kitchens prioritizing efficiency. Consistently whisking the egg powder solution guarantees a thick and soft texture without the risk of failing or an overly eggy smell. Serve this special dish warm alongside a slice of toast.
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Cook Time 15 minutes
Servings: 1 People
Course: Breakfast, Main Course
Cuisine: Western
Calories: 315
Ingredients Method

Ingredients
  

Main Ingredients
  • 26 grams Whole Egg Powder Mix
  • 78 ml boiled water (as a solvent for egg flour)
  • 1 tbsp butter or margarine
  • 1 tsp chicken bouillon powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tbsp extra boiled water (optional, for a lighter texture)
Filling Ingredients
  • 1 scallion (thinly sliced)
  • 50 grams cheddar or mozzarella cheese (grated)
  • 50 grams beef or chicken sausage (thinly sliced or roughly chopped)
  • 1 handful of fresh baby spinach

Method
 

  1. Whisk the Egg Mixture: In a medium-sized bowl, combine 26 grams of Whole Egg Powder Mix + 78 ml of boiled water with 1 tbsp of extra boiled water. Add 1 tsp of chicken bouillon powder, 1/2 tsp of ground black pepper, and 1/2 tsp of salt. Whisk all these ingredients using a whisk or fork vigorously and consistently for 1-2 minutes until the batter is perfectly combined, slightly foamy, and lump-free.
  2. Cook the Omelet: Heat a non-stick pan on the stove over medium-high heat, then melt 1 tbsp of butter until the pan is thoroughly hot. Pour all of the whisked egg powder batter into the pan, then tilt the pan slightly so the batter evenly coats the entire bottom surface.
  3. The Push Technique: When the edges of the egg start to cook and set, use a spatula to gently push those cooked portions toward the center of the pan. This allows the remaining raw liquid egg on top to flow down and touch the hot surface of the pan. Continue this process until the entire surface of the liquid egg begins to thicken.
  4. Add the Fillings: When the top surface of the egg has thickened, set, and there is no more dripping liquid, immediately arrange 1 thinly sliced scallion, 50 grams of grated cheese, 50 grams of sliced sausage, and 1 handful of fresh baby spinach on only one side/half of the omelet.
  5. Fold and Serve: Cover the pan for about 10 seconds so the trapped hot steam can quickly melt the cheese. Remove the lid, turn off the stove heat, and use a spatula to fold the empty side of the omelet over to cover the filling (forming a half-moon shape). Slide or gently invert the finished omelet onto a serving plate, and enjoy it while it's warm.
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