Creamy Sausage & Pepper Omelet
Rich and creamy, this sausage and pepper omelet is great for a weekend brunch at home. The omelet is filled with sweet Italian sausage, roasted pepper, mascarpone, and mozzarella, and you can have it ready in under 15 minutes.
I like to serve it with fresh bread and sliced avocado. If you love omelets, you can also try this spinach feta omelet, this smoked salmon one, or this easy mushroom and cheese omelet for quick and filling options for brunch or even weeknight dinners.
Ingredients
To make this creamy sausage and pepper omelet, you’ll need the following:
- Eggs – 3 eggs
- Heavy Cream – 1 tbsp heavy cream / double cream
- Butter – 1 tbsp butter
- Sweet Italian Sausage – 1 sweet Italian sausage link, casing removed (about 3.5oz/100g)
- Roasted Pepper – 1/2 roasted bell pepper, diced (jarred or homemade)
- Mascarpone – 2 tbsp mascarpone. You can substitute with cream cheese.
- Mozzarella – 2 tbsp grated low-moisture mozzarella
- Salt – pinch of salt, to taste
Instructions
Step 1. Make the omelet filling. Heat a skillet / frying pan on the stove over medium heat. Take the sausage out of its casing and tear it into bits, adding the bits to the skillet. Cook the sausage, stirring frequently and breaking down any big pieces into small bits with the spatula, until the sausage is cooked through (no longer pink and has a bit of color on it, about 6-7 minutes). If the sausage released fat, drain it off. Add the diced roasted pepper and cook everything together for 30 seconds to warm up the pepper. Transfer everything to a bowl and mix with mascarpone.
Step 2. Prep the eggs. Whisk the eggs and the cream with a pinch of salt until lightly foamy.
Step 3. Start the omelet. Use a small non-stick skillet / frying pan (about 8 inches in diameter). You can wipe out the pan you used for the sausage if it’s the right size, or use a separate one. Heat it over medium-high heat and add the butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Adjust the heat down if they’re cooking too quickly. Then spread them around the pan, trying to get an even layer with the bottom softly set while the top is still slightly runny. Turn the heat off once that’s done.
Step 4. Add the filling and finish the omelet. Sprinkle the grated mozzarella all over the eggs and add the sausage, pepper, and mascarpone filling on one half. Turn the heat back on to low until the eggs are cooked enough to fold the half over the fillings (the top is just barely set and the cheese has started to melt, about 1–2 minutes). To make it easier to fold, you can use two spatulas: slide one under each side of the empty half, then lift and fold it over the filling. Make sure the heat isn’t too high so that the omelet doesn’t brown too much on the bottom side.
Step 5. Serve. Transfer the omelet to a plate gently. You can help the omelet stay intact by sliding it out of the skillet with a spatula. Serve while warm.
It’s a substantial omelet, so you can have it for a special brunch or split it with someone and serve it with avocado and bread.
If you make it and you really like the omelet, let me know all about in a review below.
Recipe Card
Omelet with Sweet Italian Sausage, Mascarpone, and Mozzarella
Print Pin RateIngredients
- 3 eggs
- 1 tbsp heavy cream
- 1 tbsp butter
- 1 sweet Italian sausage link
- 1/2 roasted pepper diced
- 2 tbsp mascarpone
- 2 tbsp grated mozzarella
- pinch of salt to taste
Instructions
- Make the omelet filling. Heat a skillet / frying pan on the stove over medium heat. Take the sausage out of its casing and tear it into bits, adding the bits to the skillet. Cook the sausage, stirring frequently and breaking down any big pieces into small bits with the spatula, until the sausage is cooked through (no longer pink and has a bit of color on it, about 6-7 minutes). If the sausage released fat, drain it off. Add the diced roasted pepper and cook everything together for 30 seconds to warm up the pepper. Transfer everything to a bowl and mix with mascarpone.
- Prep the eggs. Whisk the eggs and the cream with a pinch of salt until lightly foamy.
- Start the omelet. Use a small non-stick skillet / frying pan (about 8 inches in diameter). You can wipe out the pan you used for the sausage if it’s the right size, or use a separate one. Heat it over medium-high heat and add the butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Adjust the heat down if they’re cooking too quickly. Then spread them around the pan, trying to get an even layer with the bottom softly set while the top is still slightly runny. Turn the heat off once that’s done.
- Add the filling and finish the omelet. Sprinkle the grated mozzarella all over the eggs and add the sausage, pepper, and mascarpone filling on one half. Turn the heat back on to low until the eggs are cooked enough to fold the half over the fillings (the top is just barely set and the cheese has started to melt, about 1–2 minutes). To make it easier to fold, you can use two spatulas: slide one under each side of the empty half, then lift and fold it over the filling. Make sure the heat isn’t too high so that the omelet doesn’t brown too much on the bottom side.
- Serve. Transfer the omelet to a plate gently. You can help the omelet stay intact by sliding it out of the skillet with a spatula. Serve while warm.
Nutrition
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.
Finally, don’t forget to save this dish to one of your brunch or quick meals boards.
