My easy-to-make Kielbasa Swiss omelet is a simple, yet crowd-pleasing breakfast that is hearty enough to satisfy any appetite! In no time at all, you’ll have a soft and fluffy omelet stuffed with amazing, golden-brown kielbasa sausage and melted Swiss cheese!
My kielbasa sausage and Swiss cheese omelet is fluffy, cheesy, and filled with delectably savory seared kielbasa slices!
Omelets are a brunch favorite, but it often seems like too much work. This super easy kielbasa Swiss omelet is so easy and low effort, so anyone can make it! This omelet takes the fuss out of brunch, so you can kick back and relax!
My kielbasa Swiss omelet uses eggs whipped up with a little milk, so the eggs are super soft and perfectly cooked. Then, I fill the omelet with flavorful seared kielbasa and grated Swiss cheese that melts perfectly! That’s all there is to it for an easy and delicious breakfast.
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I love omelets because they’re so versatile! This kielbasa Swiss omelet is great just the way it is, but you can add in your favorite veggies or substitute ingredients, so everyone has their perfect omelet!
❤️ Why I Love This Recipe
A Great Flavor Combo! The seared kielbasa sausage and Swiss cheese go so well together!
A New Breakfast Favorite! This delicious recipe is sure to become a new favorite for the whole family!
Easy to Make! Breakfast has never been easier. This omelet is ready in just 15 minutes from start to finish!
🥘 Ingredients
This deliciously simple kielbasa Swiss omelet uses Polish kielbasa, a savory smoked sausage that’s fantastic in so many recipes! I recommend using precooked kielbasa sausage, which makes this omelet much easier to prepare!
- 3 ounces Kielbasa Sausage – This is equal to ¼ of a 12-ounce package of kielbasa. Slice the kielbasa for the omelet.
- 3 large eggs – I recommend bringing the eggs up to room temperature to make them easier to whisk.
- 2 teaspoons Milk—If preferred you can use a milk alternative or water, but both are optional!
- 1 pinch Salt – Just enough to season the eggs! If desired, you can sprinkle black pepper on the omelet just before serving!
- 1 tablespoon Butter – You can also use a combination of butter and oil if you prefer!
- 2 tablespoons Swiss Cheese – Grate the cheese for this recipe or pick up pre-grated. Gruyere is another excellent cheese for the omelet.
🧂 Substitutions & Additions
Omelets are one of my favorite breakfasts because they’re so versatile! One or multiple of these additions would be great in this omelet!
Mushrooms – Sliced brown or white mushrooms can sear off with the sausage for a terrific, hearty addition!
Onion- I love sautéed onions in an omelet! Simply dice and sauté for an extra flavorful omelet.
Red Bell Pepper – Add diced or sliced red (or any color) bell peppers for a delicious and colorful addition!
Spinach – Spinach or other leafy greens like kale or Swiss chard will make this omelet extra nutritious.
Potato- I love adding potatoes inside an omelet to make it extra filling! I recommend sautéing or roasting diced potatoes until fully cooked before adding to the omelet.
🔪 Instructions
My easy kielbasa Swiss omelet uses no special equipment! It’s a recipe that’s just as simple to make as it is absolutely delicious!
- Sear kielbasa. First, heat a 9-inch skillet over medium-high heat – there’s no need to add any oil! Then, pan-sear 3 ounces of sliced kielbasa. Once the kielbasa is seared to your desired level of doneness, transfer to a plate. Then, use a paper towel to wipe your skillet clean.
- Whisk eggs. Next, in a medium mixing bowl, whisk together 3 large, room temperature eggs, a pinch of salt, and 2 teaspoons of milk or water, if using. Whisk until the eggs are completely beaten and all the whites are incorporated.
- Melt butter. In your skillet over medium heat, add 1 tablespoon of butter (or a combination for oil and butter). Then, tilt the pan to spread the melted butter all over the pan.
- Cook omelet. Next, once the butter is fully melted, pour the beaten egg directly into the center of the heated skillet. Then, turn and lift the pan so the egg mixture spreads evenly out toward the sides. As the eggs cook, use a rubber spatula to life 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).
- Finish the omelet. Once the edges of the omelet have rounded out and all the gaps are filled, cook the omelet for 10 to 15 seconds more. Then, sprinkle 2 tablespoons of grated Swiss over the egg and top it with the seared kielbasa sausage (saving some cheese and sausage to top the omelet if desired). Next, use your spatula to fold one side of the omelet over the filings to the other side and close your omelet.
- Serve omelet. When the omelet is finished, you should be able to slide the omelet out of the skillet right onto a plate. Top with any additional grated Swiss cheese or seared kielbasa on top if desired, and serve immediately!
This savory, cheesy kielbasa Swiss omelet is a filling and delicious breakfast or brunch! I love to sprinkle with freshly ground black pepper or chopped chives as a garnish.
Serve as is or with crispy homemade hash browns for a meal that’ll keep you going all day!
💭 Angela's Pro Tips & Recipe Notes
- Adding milk or water to the eggs isn’t necessary but recommended. The steam that forms from the liquid when the egg mixture hits the pan makes the omelet so much fluffier.
- Remove the omelet from the heat as soon as the eggs aren’t runny! The omelet will continue to cook once removed from the heat. Carryover cooking can overcook the eggs if not pulled from the heat early enough!
- Whisking room temp eggs makes for a fluffier omelet! Either sit the eggs out on your countertop for 30 minutes or place them in a bowl of warm (but not hot) water for about 10-15 minutes.
🥡 Storing & Reheating
If you made extra omelets and need to refrigerate them, you can transfer the leftovers to an airtight container or food storage bag for up to 4 days. You can also store the sautéed kielbasa for any time you’d like to make this delicious omelet!
Omelets can freeze well for up to 3 months! If you want to make a few omelets in advance and then freeze them, wrap cooled omelets in two layers of plastic cling film.
Then place the wrapped omelets into a heavy-duty freezer bag. Be sure to press out excess air before sealing!
Reheating Kielbasa Swiss Omelet
My favorite way to reheat an omelet is right in the microwave! Transfer leftover omelet to a plate, then place a damp paper towel on top and microwave in 30-second intervals, flipping in between, until fully heated (you can even reheat an omelet from frozen).
How long you microwave the omelet depends on if it’s been stored in the fridge or freezer!
🥞 Other Breakfast Favorites!
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📖 Recipe Card
Kielbasa Swiss Omelet
Ingredients
- 3 oz kielbasa sausage (¼ of a 12-ounce package)
- 3 large eggs (at room temperature)
- 2 teaspoon milk (or use water - both are optional)
- 1 pinch salt
- 1 tablespoon butter
- 2 tablespoon Swiss cheese (grated, Gruyere is also excellent)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- 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.
Notes
- Adding milk or water to the egg mixture is not essential, but the steam from the liquid when the egg mixture hits the pan makes an omelet more fluffy.
- Remove the omelet from the heat as soon as the eggs aren’t runny! The omelet will continue to cook once removed from the heat. Carryover cooking can overcook the eggs if not pulled from the heat early enough!
- Whisking room temp eggs makes for a fluffier omelet! Either sit the eggs out on your countertop for 30 minutes or place them in a bowl of warm (but not hot) water for about 10-15 minutes.
- Store leftovers in an airtight container for up to 4 days in the fridge, or up to 3 months in the freezer.
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