Easy Lap Cheong Omelette (Chinese Sausage Omelette)

Step 1

Thinly slice the sausage at an angle and set aside. Lightly beat the eggs with the seasonings and chopped green onion (if you choose to use)

Step 2

Preheat oil in a non-stick skillet. An 8-inch pan can make 2 omelettes. If you have 10-12 inch pan, you can make one thicker omelette. It's up to you. I made two omelettes with an 8-inch pan. Saute half of the onion, until fragrant, about 2-3 minutes. Add half of the sausage and cook briefly until lightly browned and aromatic and then arrange the sausage decoratively if you like on the pan

Step 3

Lower the heat to medium and gently pour in half of the egg mixture and gently swirl the pan to cover the base of the pan. Let it cook over medium heat until the bottom just started to set. Cover with a lid and lower the heat to low to let the top cook for another 1 minute. This way you don't have to flip over the omelette (I'm bad at doing that!)

Step 4

Uncover the lid and transfer to a serving plate. Continue cooking the second omelette. Garnish with chopped green onion and serve warm