Fluffy Skillet Omelet with Milk and Sausage
Quick and filling breakfast for the whole family! Making a fluffy omelet with sausage takes very little time. Add colorful vegetables and it becomes tasty, healthier, and prettier. Even with just one add-in, it can become a family favorite!
Updated : 20 February, 2026
Easy
About 10 min.
Ingredients
6
Eggs
200 grams
Boiled sausage
1
Bell pepper
1
Tomato
1 cup
Milk
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make an omelet with sausage? Prepare the ingredients. The original recipe is for 4 servings, so it uses 6 eggs. I made it with two. It’s tastiest with cooked sausage that’s not fatty; hot dogs also work. Vegetables are optional - add them if you like, for extra nutrition and color. You can also add any herbs: dill, parsley, green onion. Wash and dry the vegetables first.
Step 2
Cut the sausage into small cubes. The smaller the cubes, the nicer the omelet looks, but it’s not essential.
Step 3
Cut the tomato into cubes as well.
Step 4
Do the same with the bell pepper. If you use peppers of different colors, it will look even nicer.
Step 5
Crack the eggs into a bowl and whisk until fluffy.
Step 6
Pour in the milk, add salt and pepper. Consider how salty the sausage is so you don’t oversalt. Whisk again until completely smooth.
Step 7
Add the chopped sausage and vegetables to the egg mixture. Mix well again.
Step 8
Use a suitable skillet. The smaller the diameter, the fluffier the omelet will be. Heat it over low heat, add vegetable oil, and let the oil warm slightly. Pour the egg mixture into the skillet.
Step 9
Cook the omelet for about 5 minutes over low heat, then cover the skillet with a lid and reduce the heat to the minimum.
Step 10
After 10 minutes, the fluffy omelet will be ready. The eggs should be fully cooked - if the top is still runny, keep it on the heat a bit longer. Serve immediately; it tastes best hot, and it deflates quickly like a soufflé. Sprinkle with herbs when serving.
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