This Sausage, Cheddar & Jalapenos French Omelet was inspired by a sandwich Alex and I enjoyed at Elder Greene in Brooklyn earlier this year that I haven’t stopped thinking about!
It was a mix of fluffy scrambled eggs, sausage, and pickled jalapeno served on a brioche bun – simplicity at its best!
After a couple of attempts recreating the sandwich at home something was still missing – it was delicious, but not the same. So, I veered away from the sandwich to recreate it as a French omelet and now this is my go-to weekend breakfast item!
The silky omelet is loaded with sharp cheddar cheese, then split and stuffed with cooked sausage and pickled jalapenos.
To finish, and provide a nice crunch, I took inspiration from The Bear and topped with toasted, buttery panko breadcrumbs (rather than the potato chips used in the show) and for a little color, chopped chives.
I failed at a couple of techniques for making the omelet (all of which were still delicious) but I think I landed on the method I’ll use from here on out. The key is plenty of butter, a good non-stick pan, and cooking low and slow!
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Sausage, Cheddar & Jalapeno French Omelet
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- Total Time: 20 minutes
- Yield: 1 omelet 1x
Ingredients
- 3 large eggs
- Kosher salt
- 2–3 ounces breakfast sausage, casings removed (about two sausage links)
- 2 tablespoons chopped pickled jalapenos
- 1 1/2 tablespoons unsalted butter, divided
- 2 tablespoons panko breadcrumbs
- 1-ounce grated sharp cheddar cheese
- Chives, for garnishing (optional)
Instructions
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In a bowl, whisk together 3 large eggs and ¼ teaspoon kosher salt. Set aside while you prepare the other ingredients.
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In an 8-inch nonstick pan, crumble 2-3 ounces breakfast sausage and cook over medium heat until browned – about 3 to 4 minutes. Remove to a bowl, add 2 tablespoons chopped pickled jalapenos and mix.
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In the same pan, melt ½ tablespoon unsalted butter over medium heat. Add 2 tablespoons panko breadcrumbs and a pinch of kosher salt. Stir constantly until panko is golden brown – about 2 minutes. Remove from pan and set aside.
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Wipe out the non-stick pan with a paper towel and set pan over medium heat. Add 1 tablespoon unsalted butter and heat until butter has just melted. Swirl pan to ensure the butter is covering the entire bottom.
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Add the whisked eggs to the pan. Using a rubber spatula, stir the eggs for about a minute pulling the edges toward the center as they cook and allowing the raw egg to fill those spots. When the eggs are no longer quickly filling the empty spots, turn the heat to low, and gently spread the eggs in an even layer covering the entire bottom of the pan.
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Sprinkle eggs with 1-ounce grated sharp cheddar cheese and continue cooking until the eggs have almost set – they should be shiny with the slightest amount of uncooked egg on the top.
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Using a rubber spatula, fold one side (about ¼ of the omelet) over itself and repeat until about 1/4th of the omelet remains unfolded. Gently fold the last fourth of the omelet over the rolled portion, closing the omelet and making a cylinder.
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Remove from heat and tilt the pan on a plate to roll the omelet out – it should land seam-side down.
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Using a sharp paring knife, cut an incision along the center of the omelet – about ⅔ the length of the omelet. Do not cut all the way to the plate.
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Using a small spoon, place the sausage and pickled jalapenos mixture in the incision – gently pressing down to get as much filling in as possible.
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Sprinkle with the panko and chopped chives (if using) and serve immediately.
Notes
If making a French omelet seems like a pain or if you’d like to make it for a crowd, you can always just make cheesy, slow-cooked scrambled eggs and top it with the sausage, jalapenos, panko, and chives.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
MORE RECIPES CAN BE FOUND HERE.
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