Ultimate Goetta Omelet

Ultimate Goetta Omelet

It is hard to describe just how easy and delicious this Goetta Omelet really is.



  • 1 Roll-16 OZ Queen City Sausage Goetta
  • 8 Large Eggs—Beaten
  • 6 OZ Portabella Mushrooms—Sliced
  • 6 OZ Sharp Cheddar (Or any favorite cheese)
  • 1 Red Bell Pepper—Sliced
  • ½ Onion—Sliced
  • 2 TBS Butter
  • 1 TBS Coarse Ground Pepper
  • 1 TBS Corn Starch (Used to thicken eggs)
  • 1 TSP Salt


  1. Medium Skillet. Medium heat
  2. Cut the Goetta roll into 1/2” patties. Brown thoroughly in the skillet
  3. Add mushrooms, red bell pepper, onion, and pepper. Sauté
  4. Chop up the browned Goetta in the skillet and mix with other ingredients 
  5. Remove Goetta and sautéed ingredients. Wrap in foil to keep warm
  6. Turn skillet down to medium-low. Add butter to thoroughly coat skillet. Add salt to beaten eggs along with corn starch. Blend
  7. Add beaten eggs to thoroughly fill the skillet. Add Goetta and ingredients from the foil. Spread evenly
  8. Add cheese evenly

Note: Decide on open face omelet or flip 1/2 over. If open face, cover for 4 minutes with foil to heat all ingredients and melt the cheese
Yield: 4 Servings