- Cut the potatoes into 1/3 inch cubes and briefly microwave until soft. Cut the sausages into 1/3 inch cubes as well and heat in pan on the stove until warmed through. Cut the cheese to the same size.
- Beat the 4 eggs together with 2 tablespoons of milk. Add salt and pepper to taste and then mix in the potatoes, sausages, and cheese.
- Heat a frying pan on the stove on medium-high heat (approx 2 mins). Once it is up to temperature, add your butter and spread it around allowing it to bubble slightly.
- Pour the eggs directly into the center of the pan and stir them around with a plastic spatula until they begin to take shape (approx 5-10 seconds). Run your spatula around the sides of the pan to help form the outer edges of the omelet. Allow the omelet to cook by itself undisturbed for 10-15 seconds.
- Tilt the pan around to make sure any excess egg that may have pooled up is distributed and can cook evenly.
- Tilt the pan to a 45 degree angle and fold your omelet 2 times before putting it on the plate.
- Mix the 1 teaspoon of Matcha into 2 tablespoons of milk with a whisk until it is evenly dissolved and smooth.
- Mix the dissolved Matcha together with the mayonnaise and yogurt, completing your sauce. Pour over the finished omelet, adding tomatoes and herbs to the plate as desired.
Note: When it is time to whisk the Matcha and Milk, if you do not have a Matcha whisk you can use a small kitchen whisk in its place.
Tip: For the most evenly cooked omelet, allow the pan to heat by itself for 2 minutes or so and come up to temperature before adding your eggs to the pan. Then add the butter and spread it evenly with a plastic cooking brush. This also helps prevent sticking.
Tip: Due to residual heat, eggs continue to cook even when taken off the heat. If the eggs look completely done in the pan, they are going to be overcooked by the time they make it to the table.
The Matcha used in this recipe is available in:
Aiya Cooking Grade Matcha
Aiya Organic Cooking Grade Matcha