You’ll relish every bite of Sunday Morning Omelet.  Filled with a rich and flavorful blend of vegetables, it is a tasty way to open your eyes after a long night.

Sunday Morning Omelet

Sunday Morning Omelet
Prep time
Cook time
Total time
This recipe makes enough sauce for 2 omelets, but each omelet is made individually.
Recipe type: Main Course
Cuisine: American
Serves: 2
  • 1 Tablespoon plus 2 teaspoons unsalted butter,
  • 1/4 Cup yellow onions, chopped
  • 1/4 Cup celery, chopped
  • 1/4 Cup green bell peppers, chopped
  • 1 Tablespoon plus 2 teaspoons poultry seasoning
  • 2 teaspoons garlic cloves, minced
  • 1/2 Cup canned crushed tomatoes
  • 1/2 Cup chicken stock
  • 6 large eggs, divided
  • 1/4 Cup milk, whole, divided
  • 1/2 teaspoon Tabasco sauce
  1. Melt 1 tablespoon of the butter in a heavy 10-inch skillet over high heat. When it sizzles add the onions, celery, bell peppers and 1 tablespoon of the poultry seasoning. Cook and stir for 2 minutes, then stir in the garlic. Reduce the heat to medium and cook, stirring and scraping as the vegetables brown and start to stick, for 2 minutes more. Stir in the tomatoes and cook for 1 1/2 minutes. Add the stock and cook, stirring occasionally, until the vegetables are soft and the sauce is thick, about 15 minutes. Remove from the heat.
  2. For the first omelet, whip together 3 eggs, 2 tablespoons milk, 1 teaspoon poultry seasoning, and 1/4 teaspoon Tabasco until frothy.
  3. Melt 1 teaspoon butter in a heavy 9-inch skillet over medium-high heat. When it sizzles add the egg mixture and cook until the eggs begin to set, about 30 seconds. As soon as there is a base of cooked egg on the bottom, use a spatula to pull the eggs from the outer edge of the pan toward the middle, giving the uncooked egg mixture a chance to cook. Continue pulling the cooked portion toward the center of the pan, cooking for about 2 minutes or until the eggs are almost cooked through. The top should still be a little loose. Spoon about 1/4 cup of the sauce over half the omelet and fold the other side over to form a half-moon shape. Carefully slide the omelet onto a serving plate, and spoon another 1/4 cup sauce on top.
  4. Repeat with the remaining ingredients to make the other omelet. Serve immediately.


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