Ingredients
- 5 teaspoons unsalted butter
- 3 sweet Italian sausages or 4 breakfast sausage links, cut into 1/4-inch slices
- 1 Idaho potato, peeled and very thinly sliced
- 1 medium-sized yellow onion, peeled and cut into thin rings
- 1 small granny Smith apple, peeled, cored and thinly sliced
- 6 eggs
- 1/4 cup water
- 1 tablespoon plus 1 teaspoon chopped parsley
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Preparation
Step 1
Melt 1 teaspoon of butter in a small heavy skillet over medium heat. Add sausages; saute until browned and cooked through. Drain on paper towel. Reserve.
Melt remaining butter in a 10-inch non-stick skillet. Add potato and onion and cook over low heat for 5 minutes to soften. Add apple and cook an additional 5 minutes; stirring occasionally with a wooden spoon.
Whisk eggs, water and 1 tablespoon of parsley in a bowl. Reserve.
After potato mixture has cooked for 10 minutes, add oil, salt, pepper and reserved sausage. Stir the egg mixture into skillet.
Swirl pan so that eggs spread evenly. Cover skillet with a lid and cook over medium heat for 15 minutes, or until eggs are just set. Carefully invert omelet onto a serving platter. Sprinkle with remaining parsley. Serve immediately.