Omelet with Red Peppers, Sausage and Onions

This makes a great low carb meal for breakfast, lunch or dinner – an Omelet with Red Peppers, Sausage and Onions. Serve with asparagus on the side for a complete meal.

photo by  kimberlykv

INGREDIENTS:

2 tablespoons olive oil (divided)

2 tablespoons chopped red bell pepper

2 tablespoons chopped white onion

3 eggs

Salt and pepper

¼ cup cooked sausage

¼ cup shredded mozzarella cheese

1 tablespoon chopped fresh basil

DIRECTIONS:

1. In an 8-inch non-stick skillet, heat the oil over medium to medium-high heat. Add the bell pepper and onion, cook for 5 to 7 minutes until softened. When the vegetables are done, remove to a plate and turn the heat down to medium-low.
2. In a small bowl, just before cooking, crack the eggs. Add a pinch of salt per egg and pepper. Beat lightly with a fork. Add 1 tablespoon of butter or oil to the pan. When butter is melted, add the eggs to the pan. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set.
3. Add the cooked vegetables, sausage and the cheese to top. Cook for 30 seconds to 1 minute longer. Fold the omelet in half over itself and slide onto a plate. Sprinkle with fresh basil.