Matthew's Breakfast Omelet
Prep Time
10 minutes if pre-cooking the sausage
Prep Notes
Notes: For this recipe, any high-quality sausage will work. Our first choice is the Country-Style Breakfast Sausage from www.familyfriendlyfarms.com because their pork is pasture raised. We’ve also used organic chorizo or mild Italian sausage.
I precook one pound of the sausage in advance, store it in a glass Tupperware in the fridge, and use only what I need for the individual omelet in the morning. Pre-cooking the sausage definitely speeds up assembly time on those busy mornings.
Cooking Time
10 Minutes
Yields
1 Omelet
Ingredients
1 tsp. cultured pasture butter or cultured ghee
1-2 Tbl. green onion, chopped
¼ cup ground sausage, cooked (see note)
½ cup (or one large handful) fresh organic spinach leaves
2 large pasture eggs, lightly beaten
1/8 tsp. truffle salt or sea salt
5 grinds of freshly ground black pepper
¼ ripe avocado, cubed
Directions
Place an 8-inch skillet over medium high heat and add the butter or ghee. When the butter is melted, add the green onion to the pan and cook for1 minute. Add the cooked ground sausage and spinach to the pan, and toss it all using tongs, until the spinach is wilted. Once the spinach is wilted, pour in the beaten eggs and swish them around until the eggs cover the pan and its contents. Reduce the heat to medium and let the eggs cook slowly. Once the omelet looks cooked through but is still a bit moist/runny on top, place the avocado cubes on one half of the omelet, and using a spatula, flip one the other half of the omelet over onto the side with the avocado cubes. Slide the omelet onto your plate and enjoy!
Notes
For the truffle salt, I use the Casina Rossa brand, but anykind will work. If you don’t have truffle salt (or don’t like the smell of truffle) use sea salt.