This is a simple omelet that's packed with flavor. The nacho sauce with the breakfast sausage is creative and delicious poured over the cheese omelet. You'll get 2-3 omelets from the recipe and will definitely have plenty of sausage nacho cheese sauce left over. If you don't need to make more omelet's, save the sauce for a cheese...
1/2 lb breakfast sausage (regular), crumbled and fried (use mild if you prefer)
10 oz can of hot Ro-tel with diced tomatoes with habaneros (undrained for spicy and drained for milder)
15 oz can of white queso cheese sauce (or nacho cheese)
OMELET
3 large eggs
2 tsp milk
salt and black pepper, to taste
1-2 Tbsp oil
shredded mild cheddar cheese
EXTRAS
shredded mild cheddar cheese
chopped green onion
ground black pepper
Steps:
1. For Sauce: In a saucepan, fry the sausage until done.
2. Mix in RO-TEL and cheese sauce.
3. Heat until sauce is melted and easy to pour. You can add a little water if it is too thick.
4. For Omelet: Beat with fork or whisk - eggs, milk, salt, and pepper.
5. Cook over medium heat, and using a nonstick 8" skillet, add oil.
6. Add egg mixture.
7. Slightly rotate until it begins to cook.
8. Once it begins to solidify, press eggs down into skillet to evenly cover the entire bottom of skillet. Let it cook a couple of minutes, untouched.
9. When the top is still a little bit runny (it will continue to cook after folded onto a plate), sprinkle some mild cheddar cheese down the middle.
10. Now fold one side (1/3) over to the middle.
11. Begin to slide the unfolded side onto serving plate as you also fold the folded side over again.
12. Top with Ro-tel sauce, mild cheddar cheese, green onions, and ground black pepper.
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