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!
2tablespoonSwiss cheese(grated, Gruyere is also excellent)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.