Photo: John O'Hagan; Styling: Mindi Shapiro Levine
Prep Time
20 Mins
Cook Time
22 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Step 2

Whisk together eggs, parsley, and remaining 1/2 tsp. Creole seasoning.

Step 3

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Step 4

Sprinkle 1 side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Step 5

Cajun Omelet With Shrimp: Prepare recipe as directed in Step Stir 1 cup chopped large, peeled and deveined raw shrimp (21/30 count) into sausage mixture. Cook 1 minute or just until shrimp turn pink. Remove from skillet. Proceed with recipe as directed. Prep: 25 min., Cook: 23 min.

Ratings & Reviews

keddy1221's Review

keddy1221
March 07, 2010
This was very good! I used chorizo instead of andouille and it was still delicious. It was spicy, so keep that in mind and adjust seasoning if needed. We will definitely make this again and again.

phillodoe's Review

phillodoe
January 22, 2009
This is a very nice dish for brunch or supper. It makes large portions so plan accordingly; you can probably get by on 8 or 10 eggs. I made it with the addition of shrimp and, with a salad, it was an excellent meal that I would gladly serve to guests. We're making it again tomorrow.