Roasted Pepper and Sausage Omelet

Delicious roasted peppers and sausage combine as filling in this hearty omelet. You can use milder poblano or bell peppers, or spicier chili peppers according to your taste preference. To save time, feel free to use Paleo-safe jarred roasted peppers instead of roasting them yourself.

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Roasted Pepper and Sausage Omelet

Servings 2

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 556

carbohydrate 6g

protein 26g

fat 46g


  • 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) Italian sausage 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. 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.

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

  2. 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.

  3. 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.

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

  4. 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. :)

    1. 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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