I’m back in the A-T-L!! Aww it feels so good to get a break from my hectic work schedule. Y’all know its been a year since the last time I visited Atlanta.
Its amazing how a trip to praise God and fellowship with likeminded women last year turned into my business increasing to much that I work non-stop – oh yea..and I got married! Man Pops is so good! Next step..A HOUSE!!
Back to TODAY though.. As you all know I always stay at my best friends place whenever I visit. There’s a sense of home when I’m here – I’m always beyond relaxed, plus it isn’t so bad to save a couple of bucks. Just saying.
Anyways, after dropping Jai off to work, then spending some time with Pops – I got hungry! However the downside of staying at Jai’s place.. the lack of food. No Judgement guys..she’s a flight attendant so she’s hardly EVER home. Of course.. thats not promising on my behalf. Or is it? hmm….
*Searches fridge for something…anything*
Ooohh eggs… *opens container* “Tuh! One egg? WTH?!”
Okay ..okay.. what else is there? *looks in freezer* “Ooooohhh sausage.” Not just any sausage though. Smoked Gouda and Apple Chicken Sausage! winning!
aahh now we’re getting somewhere…
I decided to make an open faced omelet. With 1 dang egg and some questionable heavy whipping cream I was able to pull off a substantial breakfast without spending any money on additional items. YES!!
Surprisingly good and packed with protein, you’ll definitely enjoy this easy low budget breakfast.
Open-Faced Omelet w/ Sausage & Red Pepper Jam
– 1 link Smoked Gouda Apple Chicken Sausage, diced
– 2 Tbsp Red Pepper Jam
– 1/2 tsp Crushed Red Pepper Flakes (optional)
– 1 Tbsp. Butter
– 2 eggs + 1 Tbsp., beaten
– 2 Tbsp. Smoked Gouda, shaved or grated
– Salt & Pepper, to taste
Preheat a non-stick skillet over medium to high heat.
Sauté sausage until golden brown or has reached your desired doneness, about 1-2 mins. Then add red pepper jam and crushed red pepper flakes cooked until sausage is completely coated and the jam has melted, about 1 min.
Next, add butter and let it melt. Add egg mixture immediately and season with salt and pepper.
*The trick to even cooking is to let the omelet cook for less than a minute or until the entire perimeter is cooked through. Then using a heat resistant rubber spatula, gently lift the rim of the omelet creating an opening between the omelet and pan. While tilting the pan to allow the liquid egg mixture to flow into the opening created at the rim of the pan. Keep doing this until all of the egg mixture is cooked through.*
Top with shaved gouda and let melt.
Serve with extra cheese and red pepper jam, if desired.