Roasted Pepper and Sausage Omelet
Nutrition per serving
| Calories | 553 kcal |
| Protein | 31.3 g |
| Carbs | 12.4 g |
| Fats | 41.8 g |
| Saturated Fat | 15.4 g |
| Monounsaturated Fat | 14.8 g |
| Polyunsaturated Fat | 7.1 g |
| Sugars | 8.3 g |
| Fiber | 3.9 g |
| Sodium | 965 mg |
Ingredients
| Egg(s) | |
| Black Pepper | |
| Coconut Oil | |
| Red Bell Pepper (capsicum) | |
| Parsley | |
| Pork Sausage |
Preparation
1. In a small bowl, beat egg with ground black pepper. Set aside.
2. Cook and slice beef or pork sausages.
Cooking
1. Place bell in a heavy bottomed, non-stick skillet or pan over high heat, turning pepper frequently until skin begins to blacken and blisters appear on all sides. Transfer pepper in a small Ziplock bag with a few drops of water.
2. Immediately lock or seal the bag to trapped the air inside for about 5 minutes.
3. Place pepper to a cutting board , cut out the seeds and peel the skin. Dice pepper.
4. Heat 1/2 tsp coconut oil in a non-stick-skillet over medium heat, then pour in half of the beaten egg. Cook until the egg starts to set, then add half of the sliced sausage, half of the diced bell pepper and half of the chopped fresh parsley.
5. When egg is fully set, fold half of the egg over the filling and cook for 1 more minute.
6. Repeat the cooking process with the second omelet.