ANDOUILLE SAUSAGE AND POTATO OMELET

Yield: Makes 2 servings

Ingredients:

1 tablespoon olive oil
1 cup ½ inch cubes peeled small red-skinned new potatoes
½ cup 1/8 inch cubes Andouille sausage (about 2 ounces)
¼ cup chopped red bell pepper
¼ cup chopped onion
2 tablespoons minced green onion
¼ teaspoon ground cumin

6 eggs, lightly beaten
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter

Preparation:

Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.

Preheat oven to 375F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.

You can substitute for Andouille sausage with Hot links, Kielbasa sausage or smoked Hungarian sausage in this recipe.