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sausage fajita omelet with orange wedges and fork to the right of the plate

Sausage Fajita Omelet

This delicious Sausage Fajita Omelet is simple to make and the perfect addition to your breakfast or brunch.
Course Breakfast, Breakfast or Brunch
Cuisine American, Southern
Keyword fajita omelet, sausage fajita omelet
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 people
Calories 358kcal
Author Jessica Robinson


  • 1 (14-ounce package) Smoked Sausage cut into 1-inch slices
  • 8 large eggs
  • 1/4 cup whole milk
  • salt and black pepper
  • 1 large yellow onion, sliced
  • 1 large green bell pepper, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup shredded Mexican blend cheese
  • sour cream for topping
  • salsa for topping


  • Saute green bell peppers and onions in melted butter and olive oil over medium to low heat until they are softened, about 10-12 minutes. Add the smoked sausage pieces at the end to warm thoroughly.

To make the omelet:

  • In a large glass measuring cup, whisk together the eggs and milk. Season with salt and black pepper.
  • Use several small skillets (7 to 10-inch) to cook the omelets, over medium to high heat. Spray each skillet with cooking spray.
  • Gently pour in the egg mixture into each skillet. You'll want to divide the batter evenly in four batches. (2 eggs for each omelet)
  • Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
  • When top surface of eggs is thickened and no visible liquid egg remains, place sauteed peppers, onions, sausage, and cheese on one side of the omelet. Fold omelet in half using the spatula. With a quick flip of the wrist, turn pan and carefully slide the omelet onto a plate.
  • Garnish with a dollop of sour cream, spoonful of salsa, and freshly chopped parsley or cilantro. Serve immediately.


Tip for cooking eggs in Cast Iron:
You'll want to be sure and use a well-seasoned cast iron to cook eggs. Use either cooking spray or a little bit of vegetable oil to be sure the eggs do not stick to the pan.


Calories: 358kcal | Carbohydrates: 6g | Protein: 21g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 375mg | Sodium: 493mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 882IU | Vitamin C: 26mg | Calcium: 260mg | Iron: 2mg