Loaded Breakfast Plate with Omelette, Sausage & Home Fries

Instructions

Step 1: Heat a skillet over medium-high heat and cook the sausage patties for 4-5 minutes per side until golden brown and cooked through. Set aside on a plate.

Step 2: In the same skillet, add 1 tablespoon olive oil and add the diced potatoes. Cook for 12-15 minutes, stirring occasionally, until golden and crispy. Season with paprika, garlic powder, salt, and pepper. Sprinkle with parsley and transfer to your serving plate.

Step 3: Toast the bread slices until golden brown, then spread with butter. Place on the plate.

Step 4: In a separate skillet, heat 1 tablespoon olive oil or butter over medium heat. Sauté the onions and mushrooms for 2-3 minutes until softened.

Step 5: Whisk together the 3 eggs with salt and pepper. Pour into the skillet with the vegetables and let cook undisturbed for 1-2 minutes.

Step 6: When the edges start to set, gently push them toward the center and tilt the pan so uncooked egg flows to the edges. When mostly set but still slightly wet on top, add the cherry tomatoes and cheese to one half.

Step 7: Fold the omelette in half and slide onto your plate. Garnish everything with fresh parsley and serve immediately while hot.

Storage and Reheating Tips

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The omelette is best enjoyed fresh, but can be stored separately from other items.

Reheat home fries in a skillet over medium heat for 3-4 minutes until warmed through and crispy again. Sausage patties can be reheated in a skillet or microwave for 1-2 minutes.

Toast can be made fresh each time for the best texture and taste. Avoid storing omelettes for extended periods as they become rubbery when reheated.