Looking for a way to use up those tiny baby Brussel Sprouts? This filling tasty breakfast or supper omelet will hit the spot!
Baby Brussel Sprout Omelet with Salsa Recipe
This is a very simple recipe that makes a tasty filling breakfast bursting with flavour which I am loving in these cold winter mornings.
- 4 large eggs
- 1 cup of whole tiny baby Brussel Sprouts
- Salt/pepper to taste
- 1/4th cup of salsa (I like med heat, your call)
- 1 tsp of butter or olive oil
In your fry pan, add your olive oil and put your tiny baby Brussel Sprouts or if you are using full sized ones, then cut them to make small bite size bits of them and into the pan with a touch of oil at med heat, a little bit of salt over them and cook will mostly done and have some brown edges to them.
Now you can add a tiny bit of butter or you can just stay with your olive oil only, add in your 4 well beaten eggs. and cook into a brown on the edges and it is solid enough that it can be flipped (that’s a bit tricky so if it breaks apart, just do two flips as needed) and flip it over and allow to cook though, slide it out and onto your plate..
Then put your salsa into the hot pan and allow it to heat up till its warm and which takes maybe 30 to 45 seconds and then put your warmed salsa on your lovely omelet. Adjust your salt and pepper as needed for your own taste.
This could easily be made bigger or smaller if you wanted and served with a side of hash browns or salad.