- 1 fresh Italian sausage link (4 ounces), casing removed
- 1-1/2 cups sliced fresh mushrooms
- 10 large eggs
- 1/2 cup grated Parmesan cheese
- 2 to 4 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 to 1/2 cup minced fresh parsley
- 4 teaspoons olive oil, divided
- In a 10-in. nonstick skillet, cook sausage and mushrooms over medium-high heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; wipe skillet clean.
- In a large bowl, whisk eggs, cheese, garlic and pepper until blended. Stir in parsley.
- In same skillet, heat 2 teaspoons oil over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the sausage mixture on one side; fold omelet in half.
- Cut omelet in half; slide onto serving plates. Repeat with remaining ingredients. Yield: 4 servings.
Originally published as Mushroom Sausage Omelets in Quick Cooking September/October 2003, p20
Enjoy this recipe with a sparkling wine.
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