Ingredients
1/4 pound bulk pork sausage2 tablespoons chopped onion2 tablespoons chopped sweet red pepper1/4 cup sour cream3 eggs, separated3 tablespoons milk1/4 teaspoon salt1/4 teaspoon baking powder1/8 teaspoon pepper1 tablespoon butter
Preparation
Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside.
In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture.
Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds.
Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.
