Egg & Sausage Baked Omelet in a Cast Iron Skillet
One of the best tools to have around when making an egg and sausage baked omelet is a good, old-fashioned cast iron skillet. Prepare an egg and sausage baked omelet in a cast iron skillet with help from the author of Your Resident Gourmet in this free video clip.
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Hello, I'm Chef Jennifer Booker the owner and executive chef of Your Resident Gourmet. Today, I'm going to show you how to make a sausage omelet in a cast iron skillet. You'll need oil, salt, fresh ground black pepper, fresh chopped green onion, milk or cream, sausage, farm fresh eggs and a cast iron skillet. I like to use a small 6 inch, or possibly an 8 inch cast iron skillet, enough for two people. So the first thing you need to do is heat your pan, and add a little bit of oil. You can use your oil of choice. Generally I use extra virgin olive oil, but you can use canola oil or vegetable oil. Let's crack our egg. Always crack on a flat surface so you don't introduce bacteria into your cracked egg. We'll add a little bit of salt. And fresh ground pepper. And our milk. If you're lactose intolerant, you can also use almond milk, soy milk or rice milk works well. Whisk it all together. Don't forget to check on your pan. Make sure it's getting nice and hot. Now I'll add a little bit of our sausage to our pan. A little bit of our green onion. It smells delicious. And our egg mixture. Okay. Put your cast iron skillet on the middle shelf, It cooks the most evenly. Once your omelet and your cast iron skillet has baked about 15 minutes, or till the egg is set, bring it out and serve it. I like to serve it in the skillet right at the table and garnish with just a little bit more of the chopped green onion. Enjoy.