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Print this Recipe    Omelet 10

APPLE & SAUSAGE OMLET
Serves 2 to 4

5 teaspoons unsalted butter
3 sweet Italian sausages or 4 breakfast sausage links, cut into 1/4-inch slices
1 Idaho potato, peeled and very thinly sliced
1 medium-sized yellow onion, pelled and cut into thin rings
1 small granny Smith apple, peeled, cored and thinly sliced
6 eggs
1/4 cup water
1 tablespoon plus 1 teaspoon chopped parsley
1 tablespoon olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

Melt 1 teaspoon of butter in a small heavy skillet over medium
heat. Add sausages; saute until browned and cooked through. Drain
on paper towel. Reserve.

Melt remaining butter in a 10-inch non-stick skillet. Add potato
and onion and cook over low heat for 5 minutes to soften. Add
apple and cook an additional 5 minutes; stirring occasionally with
a wooden spoon.

Whisk eggs, water and 1 tablespoon of parsley in a bowl. Reserve.

After potato mixture has cooked for 10 minutes, add oil, salt,
pepper and reserved sausage. Stir and our egg mixture into skillet.
Swirl pan so that eggs spread evenly.

Cover skillet with a lid and cook over medium heat for 15 minutes,
or until eggs are just set.

Carefully invert omelet onto a serving platter. Sprinkle with
remaining parsley. Serve immediately.

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