Sauteed Leek And Sausage Omelet Food

SAUTEED LEEKS

Steps:

• In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
• Serves: 6; Calories: 132; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 138 milligrams

SAUTEED LEEK AND SAUSAGE OMELET

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes. Using slotted spoon, transfer sausage to paper towels. Add mushrooms to skillet and sauté until golden brown, about 8 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme and sauté until very soft, about 6 minutes. Season leek mixture to taste with salt and pepper. Remove from heat.
• Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula. Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one side of omelet over filling and roll out onto heated plate. Garnish with rosemary sprig. Repeat with remaining mushrooms, peppers and cheese, forming second omelet.

SAUTEED LEEKS

Steps:

• Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
• Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
• Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
• Reduce heat to medium.
• Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
• Serve and enjoy.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

SAUSAGE, MUSHROOM, AND TOMATO OMELET

Steps:

• Turn the stove on medium. Butter two pans and put them on the stove. Get a little bowl, and mix the eggs (hand mix them). Once you are done, add the cream (or the milk) to the eggs and mix them together.
• Set the mixture aside. Cut the sausage link to desired size and put them in one of the pans. Cut the mushrooms into fourths and put them in the pan with the sausage. Once they are done cooking, put them in a bowl. Note: the sausage should be half way cooked. If you are not done cutting the mushrooms when the sausage is half way cooked, turn it on low. Remember to turn it back on medium!
• Take the second pan and put the egg mixture in the pan, covering the hole pan. let it cook for about 4 minutes. Add cheese on the eggs. Note: Take your spatula and push the eggs on the side of the pan and push it in the pan. While you are doing that hold the pan a little bit downwards so the liquid cooks.
• Add the mushrooms, sausage, and tomatoes on ONE SIDE ONLY. Flip the side with nothing on it on top of the other side. cook about 30 seconds more. Tip: Slide the omelet off the pan by tipping the pan over slowly.
• Enjoy!

SAUSAGE, POTATO AND CHEESE OMELET

Steps:

• Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
• Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
• Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
• Cut into wedges and serve.

SAUTEED LEEK AND FENNEL PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until firm to the bite and almost tender, 9 to 11 minutes. Drain, reserving 1/4 cup pasta water. Run cold water over pasta.
• Heat 1 tablespoon oil in a pot over medium heat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook and stir until garlic is fragrant, about 1 minute. Add tomatoes and mash with with a potato masher to break down. Stir and reduce heat to medium-low; let simmer.
• Heat remaining olive oil in a Dutch over medium-low heat. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. Add red pepper flakes and another pinch of salt. Add the tomato sauce and reserved pasta water; stir to combine. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season with salt and pepper.
• Place pasta in bowls and garnish with fennel fronds and Parmesan cheese.

FLUFFY SAUSAGE OMELET

Steps:

• Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.