Ingredients

The following ingredients have 4 Servings
  • 3 oz kielbasa sausage ((¼ of a 12-ounce package))
  • 3 large eggs ((at room temperature))
  • 2 tsp milk ((or use water - both are optional))
  • 1 pinch salt
  • 1 Tbsp butter
  • 2 Tbsp Swiss cheese ((grated, Gruyere is also excellent))

Instruction

  • First, heat a 9-inch skillet over medium-high heat and pan-sear the sliced kielbasa (there is no need for oil). Once seared to satisfaction, transfer the kielbasa to a plate. Use a paper towel to wipe your skillet clean.
  • In a medium mixing bowl, whisk together 3 large eggs, a pinch of salt, and the milk or water if using.
  • Heat your skillet over medium heat and melt the butter (or a combination of oil and butter). Tilt the pan to spread the melted butter evenly all over the bottom.
  • Once the butter is fully melted, pour the egg mixture directly into the center of the hot skillet. Turn and lift the pan so the egg mixture spreads evenly out towards the sides. As the eggs cook, use a rubber spatula to lift the outer edges of the egg, allowing uncooked egg to fill underneath the lifted area. *If bubbles form in the egg, use your spatula to break them and tilt the pan to fill it with uncooked egg.
  • Once the edges of the omelet have rounded out and all the gaps are filled, cook the omelet for 10-15 seconds more. Then, sprinkle the grated Swiss over the egg and top it with the seared kielbasa sausage (saving some cheese and sausage to top the omelet if desired). Use your spatula to fold one side of the omelet over the fillings to the other side and close your omelet.
  • You should be able to slide the omelet out of the skillet right onto a plate. Add any additional cheese or kielbasa on top and serve right away.