At Christmastime, we get family members together for a breakfast. I serve this omelet with fruit salad, hash brown casserole and biscuits.
—JEAN TYNER DARLINGTON, SC
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
1/4 pound bulk pork sausage
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
1/4 cup sour cream
3 eggs, separated
3 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
1 tablespoon butter
1. Crumble sausage into a small microwave-safe dish; add onion and red pepper. Cover; microwave on high 2 minutes; drain. Stir in sour cream; set aside.
2. In a small bowl, whisk 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.
3. Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high 30 seconds.
4. Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift the 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.
NOTE This recipe was tested in a 1,100-watt microwave.