Fried Sage Omelet


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Sometimes the simplest recipes are the best, and this omelet topped with several butter fried sage leaves is easy and elegant. These eggs make a great side dish with leftover fried turkey as the sage makes a wonderful complement to the turkey as well as the eggs.

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  • 4 eggs
  • 2 Tbs. heavy cream
  • 1 Tbs. unsalted butter
  • 6 large fresh sage leaves
  • 1/4 C. freshly grated Romano cheese

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Beat the eggs and heavy cream in a small bowl and set aside. Melt the butter in a medium heavy saucepan over medium heat. Add the sage leaves and fry on one side for about 20-30 seconds or until fragrant and lightly browned. Flip over and sprinkle the Romano cheese overtop. Cook for an additional 15-20 seconds, then pour the egg mixture over the sage and cheese. Cook for 2-3 minutes more, moving the pan as necessary until the eggs are cooked to your liking. Slide the omelet onto a plate and flip in half, exposing the golden sage leaves and cheese layer. Serve hot.

Makes 2 servings. 

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