Mexican Omelette


Skillet – 9 inch, non-stick


  • Eggs – 2
  • Parsley – 1 TB dried
  • Ground pork sausage – 1/4 cup
  • Butter – 1 tsp
  • Feta cheese – 3 TB
  • Salsa – 2 TB, no sugar added

Whisk the eggs in a measuring cup until the whites are completly blended with the yolk. Stir the parsley in to the eggs. Set the eggs aside. Fry the sausage in a 9 inch non-stick skillet on medium heat. Break the meat up as it cooks until all of the sausage is cooked well done. Drain the fat from the skillet and discard, set the sausage aside.

Using the same skillet, pour the egg mixture in and tilt the skillet in order to cover the entire bottom. Cook for 2 minutes or until the eggs start to gently bubble. Place the sausage on 1/2 of the eggs. Continue to cook until the eggs are starting to set. Crumble 2 TB of the feta cheese on top of the sausage. Using a spatula, carefully lift up the half of the egg mixture that does not have sausage on it and fold it over onto the side that does. Continue to cook until the edges of the omelette are not runny. Using the spatula and tipping the skillet, turn the entire omelette over to continue cooking the other side, approximately 2 minutes.

Slide the omelette from the skillet to a plate. Spoon the salsa along the top of the omelette. Crumble the reserved feta cheese on top of the salsa and serve.

This recipe is super easy and delicious. The salsa will add about 2 carbs, read the bottle lable for the carb count befor using it in this recipe

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