Potato Sausage Open Faced Omelet

Directions

1. Cook sausage in a 10-inch nonstick ovenproof skillet over medium-high heat until lightly browned and heated through, about 2 to 3 minutes.
2. Remove sausage from skillet using a slotted spoon and reserve on paper towels.
3. Add onion, garlic and black pepper to skillet and cook, stirring often, until onions are soft, about 5 minutes.
4. Take a moment to preheat oven broiler and adjust top rack 6 inches from heat.
5. Add potatoes, using a spatula to evenly disburse onion mixture throughout.
6. Cook, stirring frequently, until potatoes are fork tender, about 15 to 20 minutes. Every 5 minutes or so, as the skillet dries out, add ¼ cup of the chicken broth to deglaze the bottom and steam the potatoes, scraping the browned bits from the bottom of the skillet.
7. Add more black pepper, if desired.
8. Stir in browned sausage, combining well.
9. Pour beaten eggs over potato mixture in skillet, giving a quick stir with the spatula to allow the egg to seep through ingredients.
10. The potatoes and sausage should be well coated.
11. Run a heatproof spatula around the inside edge of the skillet to release the egg mixture from the sides. Cook until edges and bottom are set, about 5 minutes.
12. Place skillet under broiler and cook until browned and slightly puffed with no egg puddles in the center, about 2 to 3 minutes.
13. Remove from oven and let cool slightly.
14. Slide onto a large serving plate.
15. Cut into wedges and serve warm or at room temperature.