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Mushroom Sausage Omelets
When our children were young, I prepared this recipe regularly because it's fast and easy. Loaded with cheese, Italian sausage, fresh mushrooms and garlic, the recipe makes two omelets, but the ingredients can easily be increased to suit larger families.—Catherine Fontana, Fox Lake, Illinois
4 Servings
Prep/Total Time: 30 min.
Ingredients
10 eggs
1/4 to 1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 to 4 garlic cloves, minced
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup bulk Johnsonville® Ground Sausage, cooked and drained
1/2 cup sliced fresh mushrooms
Directions
In a large bowl, whisk eggs. Stir in the parsley, cheese, garlic and
pepper.
In a 10-in. nonstick skillet, heat 1 tablespoon oil over medium-high
heat. Add half of the egg mixture (mixture should set immediately at
edges). As eggs set, push cooked edges toward the center, letting
uncooked portion flow underneath.
When eggs are set, sprinkle half of the sausage and mushrooms over
half of the omelet; fold other side of omelet over filling. Slide
onto a plate. Repeat for second omelet.
Yield: 2 omelets (4 servings).
© Taste of Home 2011