Sausage And Pepper Omelet Low Carb Food

OMELET MUFFINS WITH SAUSAGE AND CHEESE

Omelet Muffins with Sausage and Cheese image

These omelet muffins are easy to make ahead for a delicious and ultra-quick breakfast.

Provided by Epicureo

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 50m

Yield 24

Number Of Ingredients 12

Ingredients

1 (6 inch) turkey sausage, diced
1 tablespoon light olive oil
1 (6 ounce) can mushroom stems and pieces, drained
1 cup diced red onion
1 cup diced red bell pepper
½ teaspoon salt, divided
ground black pepper to taste
12 eggs
1 cup shredded Mexican cheese blend
1 cup chopped fresh spinach
½ cup milk
⅓ cup chopped fresh chives

Steps:

Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.
Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables.
Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.
Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 2.1 g, Cholesterol 104.1 mg, Fat 5.7 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 2.4 g, Sodium 219.3 mg, Sugar 1.1 g

LEEK AND PEPPER OMELETTE

Leek and Pepper Omelette image

I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.

Provided by TALIA 3

Categories Breakfast

Time 15m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter (or oil)
1 leek, finely chopped
2 tablespoons cold water
1 sweet pepper, deseeded and diced
4 eggs
salt and pepper, to taste

Steps:

Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
Add the sweet pepper and cook for 2 minutes.
Remove the vegetables, and set aside.
Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
Add the vegetables and cook for around 5 minutes until the egg is set.

Nutrition Facts : Calories 120.3, Fat 8, SaturatedFat 3.4, Cholesterol 219.1, Sodium 95.6, Carbohydrate 5.3, Fiber 1, Sugar 2.5, Protein 7

SAUSAGE AND PEPPER OMELET (LOW CARB)

Sausage and Pepper Omelet (Low Carb) image

Make and share this Sausage and Pepper Omelet (Low Carb) recipe from Food.com.

Provided by SeriousMoms

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

4 eggs
1 pinch salt
4 tablespoons butter, divided
1/2 bell pepper, julienned
1/4 cup turkey sausage

Steps:

Crack the eggs into a bowl, add the salt and blend with a wire whisk.
Melt 3 TB of the butter in a frying pan, and then add the egg mixture.
In another pan, saute the turkey sausage and the bell pepper in 1 tablespoon butter, until the sausage is done and crumbly.
Sprinkle the meat mixture over the omelet as it starts to cook.
Cook eggs until the underside is lightly browned, and then lift one side of the omelet and fold it in half.
Reduce the heat and cook another 30 seconds or so.
Use a spatula to slide the omelet onto a plate and serve!

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