Experience Sante Fe without having to leave your house! Our new southwest omelette is loaded with our yummy Maxwell Smoked Polish Sausage and our favorite veggies.
2 small red potatoes
½ yellow onion, chopped finely
½ fresh jalapeno, de-seed and chop finely.
½ of a red bellpepper, chopped finely
2 portalbella mushrooms, sliced thin
½ cup of chopped spinach/kale mix
1 tsp paprkia
2 oz. Flour
Mixed Mexican Cheese (as needed)
1 link of. Bobak’s Maxwell Smoked Polish Sausage, sliced thin
2 - 3 eggs
Begin by heating a nonstick pan. Glaze the pan with olive oil and toss in the spinach/kale mixture with the chopped yellow onion. Let it cook until it starts to wilt a bit, then toss in the sliced mushroom and sliced Maxwell sausage.
When the sliced sausage and mushroom is brown, add the egg mixture to the pan. Add chopped jalapeno and red bell-pepper onto the omelette.
*Optional: add mixed shredded cheese
Once the omelette is cooked on the bottom, flip one side over. Serve when omelette is fully cooked and enjoy.
Serves 2 people.