A Loaded Omelette with Sausage, Mushroom, and Feta Cheese

This has become my favorite loaded omelette with sausage, mushrooms, feta cheese, and more. It’s savory, filling, and makes for the perfect breakfast for a special occasion or any day!

Meet The Loaded Omelette: Sausage, Mushroom, Feta, and More

I just had my 6th baby a few months ago. Some moms don’t like the time in the hospital and would rather be in their own homes. But I have to admit, besides the uncomfortable bed, I think I could stay there for a few extra days. It’s such a luxury having a quiet space and food being brought to me whenever I ask. I could order meals, and they would come within 20 minutes. Overall, it was fairly decent food.

There was an omelette on the breakfast menu. My husband ordered it first. It came with sausage, mushrooms, and feta cheese. He let me try a bite, and it was truly delicious. So, the next day I ordered one for breakfast alongside my husband. When we came home, we couldn’t stop talking about that loaded omelette we had in the hospital.

Subsequently, I decided to recreate it. This is a 3 egg omelette. It makes for a hearty, low carb breakfast. The sausage, mushrooms, and onions pair so well together. The spinach and tomatoes keep it tasting fresh, and the feta cheese adds an unexpected tangy, salty surprise. The mozzarella cheese is a bonus to help it all come together. 

Instructions for the Loaded Omelette

Sausage

I cook everything in a 12 inch pan, including the omelette.

Start with cooking 1/4 cup of regular ground sausage in the pan over medium heat. I prefer the flavor of the Jimmy Dean brand. When the sausage is fully cooked and brown to your liking, remove the sausage from the pan and place it in a bowl or plate. Leave the leftover sausage grease in the pan for sautéing.

Mushrooms and Onion

Next, add 2 tablespoons of chopped onion and 2 tablespoons of chopped mushrooms to the pan. I’ve used cremini mushrooms, but white mushrooms work too. Let that sauté till the onions are soft, about 3 to 4 minutes. Then remove them from the pan and place with the cooked sausage.

Cooking the Omelette

I like to cook my omelette in the same pan, so keep it on the stove but turn the heat down to low. Add 1/2 tablespoon of butter to the hot pan to prevent the eggs from sticking. At this point, crack three large eggs into a bowl or cup and whisk them together. If you are using an 8 inch pan, you can try two eggs so the omelette will not be too thick. Add a pinch of salt and pepper to taste. Then pour the eggs into the hot pan with butter and tilt the pan to evenly coat the eggs on the bottom. Place the lid on the pan so the top of the omelette will cook a little from the heat.

Tomatoes, Spinach, Feta and Mozzarella

While the egg is cooking, chop a few cherry tomatoes into fourths and thinly chop 2 tablespoons of baby spinach. When the egg is mostly cooked through, spread the sausage, onion, and mushroom mixture on half of the omelette. Then sprinkle the tomatoes and spinach on top. Next, comes the feta cheese. Scatter on a small handful. Finally, on the other side of the omelette, sprinkle a handful of mozzarella cheese. I like to place it on the opposite side so the cheese will melt quickly.

A Loaded Omelette

At this point, with the spatula, carefully loosen the underside of the of the omelette. Then slowly fold the mozzarella side over the filled side. Remove the pan from the heat and replace the lid to let the cheese melt for a minute. When removing the omelette from the pan, just tilt the pan, loosen the egg, and slide it onto a plate. Enjoy!!

Tips and Storage

I like to do the first part of the recipe in bulk. I cook 1 pound of ground sausage, a small onion, and 8 oz of mushrooms. It makes it so subsequent omelettes are easy to throw together. I store the extra sausage, mushrooms, and onion mixture in a bag in the refrigerator for a week.

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This omelette would pair perfectly with a piece of toast made from my 100% homemade, whole wheat bread! It has a rustic, nutty, and delicious flavor.