We followed this recipe, but halved it: https://www.geniuskitchen.com/recipe/chinese-sweet-sausage-omelet-138905 Our modifications: first, we omitted the MSG and salt. We also cut the sausage vertically and then into ½ inch slices on the diagonal. Second, we added 1 Tbsp of milk to the 2-egg mixture. Third, perhaps because we used only 1 sausage (by halving the recipe), we didn’t see excess oil in the pan to drain off. As a result, we left the browned sausage pieces in the pan and poured the egg-scallion mixture overtop. We cooked ln low heat, and then folded over. (Sept. 2018)
Cooking Adventures 