Roasted Pepper and Sausage Omelet

Recipe makes 2 servings.
Approximate Cook Time: 30 minutes
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Votes: 19
Rating: 4.58
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1 medium poblano pepper(s), green chili or bell pepper
4 large egg(s)
1/4 teaspoon(s) black pepper, freshly ground
2 teaspoon(s) coconut oil
1/2 pound(s) pork sausage(s), or beef, cooked and sliced
2 tablespoon(s) parsley, fresh, chopped


  1. Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.
  2. Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
  3. Heat medium non-stick skillet over medium heat. Add 1 teaspoon coconut oil when hot.
  4. Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
  5. When fully set, fold half of the egg over the filling, and cook a minute more.
  6. Repeat with second omelet.


  1. ianstark

    New here. What is a Jones sausage?

    • Jason G.

      Whoops, Jones was a name brand. Not sure how that got snuck in there. It’s removed. Just use normal sausage links.

  2. Real Paleo

    Egg Beaters aren’t Paleo, or even healthy for that matter….

  3. dandhal

    I am missing the info on what to do with the sausage in this recipe???

    • Neely

      dandhal – See instruction #4. It falls in with “remaining ingredients”.

  4. darcifreeman

    Why coconut oil instead of olive oil?

  5. monica

    Just a question from what I understand the sausage should be weighed after cooking, but that is a lot of sausage per person. Am I correct with my understanding? Recipe very nice though.

    • Neely Quinn

      monica – Thanks! The sausage should be weighed before cooking. That’s the general practice with this website’s recipes.

  6. Anonymous

    Thanks Neely, didn’t know that but can tell you one thing I am still full from my breakfast :) Sorry new to the website and paleo life style.

  7. Maritza

    Tomorrow I’m planning to start this new “way of life” I am liking the fact that your site and our prescription allows me to post questions/comments. I expect that I will need help to start, but I am looking forward to this.

  8. Rosanna

    The first post some mention Jones? I eat Jones sausage patties now! Are they consider paleo?

  9. Angel

    Hello. Can I use jarred roasted red peppers in this recipe? Thanks

    • Neely

      Angel – Absolutely. Just make sure there aren’t any suspect ingredients in the jarred roasted red peppers…

  10. Kimberley P

    I had a very difficult time peeling the skin off the pablano pepper. Is there a trick to doing this? Otherwise love this recipe. Thanks so much. :)

    • Sally Barden Johnson

      Hi Kimberly,

      Pepper skins have to be very blackened to peel off easily. If you can’t achieve this on the stove top, try broiling them under high heat, turning as needed until blackened on all sides. Peeling while running under water can help too.


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