Kick your breakfast up a notch with this spicy 3-Egg Southwestern Sausage Omelette — no cheese needed!
Paleo, gluten free, and Whole30, this omelette recipe is packed with veggies and spices to give it a southwestern flair. Top it with avocado, salsa, cilantro, and grain-free tortilla chips and we've got a restaurant-quality meal!
Author's note: This recipe was originally published 3/2/18 and has been updated on 1/25/22 & 3/5/23.
How to make omelettes at home
Making omelettes at home can be pretty tricky. I've definitely screwed up my share of omelettes, instead serving what's closer to an egg scramble than a perfectly folded omelette.
Primarily, I think that omelettes take practice. Like so many cooking techniques (and other skills in life), performing the task over and over while trying to improve does lead to improvement.
So first and foremost, keep practicing! Beyond that, I have a few other tips to help you make good omelettes at home:
Use a smaller pan
It's going to be really hard to make a good omelette in a large, 10" to 12" skillet. Why? The more the egg spreads out, the thinner it is, and the more easily it'll break. Plus, it's much more challenging to transfer a huge omelette to a plate than a more compact version!
If you have one, grab an 8" skillet for making omelettes.
How to keep the omelette from overcooking on the outside while the inside is still uncooked
A brown, overcooked outside with runny eggs inside is the worst outcome of an omelette. Unfortunately, it's super common, and the culprit is pouring the eggs in the pan and letting them cook as-is, willing the eggs to cook through evenly before you add the filling.
That's not what we're doing here.
To make sure all the eggs cook, you'll use a spatula to gently pull the cooked eggs from the outside of the omelette towards the center, letting the uncooked egg flow out towards the edges. It's a gentle, active process, but it works!
Prep the filling beforehand
This tip is somewhat dependant on the filling you're using for your omelette. But in the case of this recipe (and most omelettes I make), pre-prepare/cook the filling. The sausage, bell peppers, and onion in this recipe are never going to cook and soften inside the omelette. The eggs would overcook waaaaay before that happened.
A more simple omelette like ham and cheese wouldn't need the pre-cook treatment, but most other omelettes do. Unless, of course, you prefer ingredients like bell pepper and onion to be on the raw and crunchy side. Personally, I don't.
Ingredients in this southwestern sausage omelette
For most of my recipes, the pursuit of good, complex flavor drives me in developing the ingredient list. That can definitely be said here.
This is one big ass breakfast packed with protein, veggies, and warm earthiness from spices like cumin and paprika.
What's inside the omelette
For the filling, we've got:
— Breakfast sausage
— Onion
— Garlic
— Red bell pepper
— Serrano pepper
—Southwestern spice blend
My go-to for breakfast sausage is usually Beeler's or Mulay's, both of which I can find in my local Natural Grocers. Both are great brands with great flavor! However, if you're sticking to a Whole30 right now, Mulay's is the way to go.
If you can't find serrano peppers in your area, grab a jalapeno instead and use half of it for the recipe — or the whole thing if you want a spicier kick.
What to top this omelette with
For me, the toppings are an integral part of this 3-egg southwestern sausage omelette! Please don't pass them by. Pick a couple or use 'em all — I guarantee your tastebuds will love it.
— Sliced avocado (a must!)
— Salsa
— Fresh chopped cilantro
— Siete Foods tortilla chips, crushed
— Sliced green onions
What to serve with this southwestern omelette
Potatoes are a classic pairing for an omelette, of course! You can pair this omelette with homemade hashbrowns, or crispy roasted potatoes, or sweet potato rounds.
If you're trying to keep the meal low carb, though, serve with fresh fruit or a light salad. This omelette has a ton of flavor, so no need to go crazy with a complex side dish.
More gluten free or low carb breakfast recipes to save for later
- How To Make Killer Hashbrowns at Home
- Potato, Sausage, and Veggie Egg Bake
- Seafood Omelette with Hollandaise Sauce
- Steak & Egg Breakfast Tacos with Chimichurri
- Buffalo Chicken Sweet Potato Egg Bake
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print
3-Egg Southwestern Sausage Omelette without Cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 large servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Description
Spicy and full of flavor, this Southwestern Sausage Omelette recipe makes a hearty breakfast! Serve with hashbrowns, breakfast potatoes, or a bowl of fresh fruit.
Ingredients
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- ½ pound sausage or ground pork
- 1 clove garlic, minced
- ¼ cup diced yellow onion
- 1 roma tomato, diced
- 1 tablespoon diced serrano pepper
- ½ green or red bell pepper, diced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 6 eggs
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- For garnish: crumbled Siete Foods tortillas chips, salsa, fresh cilantro, avocado, green onions
Instructions
- Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the sausage to the pan and cook until browned. Transfer to a plate and set aside.
- Add the garlic and onion to the pan, satuéeing for about 5 minutes until translucent.
- Add the tomato, serrano pepper, and bell pepper to the pan, cooking for an additional 3 minutes until soft. Stir in the cumin, chili powder, and paprika. Add the browned sausage back to the pan and stir to mix. Transfer back to the plate and set aside.
- Wipe the skillet clean, reduce heat to medium-low, and add the remaining olive oil.
- Add the eggs, sea salt, and black pepper to a bowl and beat with a whisk or fork until the whites and yolks are fully combined and frothy. Pour half of the beaten eggs into the heated skillet. As soon as the egg starts to set on the bottom (it should happen almost instantly), gently pull the egg towards the center with a spatula, allowing the raw egg on top to flow around the pan and begin to cook. If necessary, use the spatula to help spread the raw egg on top to fill in any gaps.
- Spoon half of the filling mixture onto one side of the cooking eggs. Once the egg is cooked, use a spatula to fold the omelette over.
- Carefully transfer the omelette to the plate. Garnish with salsa, fresh cilantro, sliced avocado, sliced green onion, and crumbled Siete Foods tortillas chips, as desired.
Keywords: southwestern sausage omelette
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