Wild Rice Mushroom Omelet

Name: Wild Rice Mushroom Omelet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 7 omelets.
Ingredients: 1/2 pound bulk pork sausage; 1 medium onion, chopped; 1 celery rib, finely chopped; 2 tablespoons butter; 1 can (4 ounces) mushroom stems and pieces, drained; 1-1/2 cups cooked wild rice; 1 teaspoon dried parsley flakes; 14 Nellie’s Free Range Eggs; 1/2 cup water; 1/4 teaspoon salt; 1/8 teaspoon pepper; CHEESE SAUCE:; 2 tablespoons butter; 1 teaspoon chicken bouillon granules; 2 tablespoons all-purpose flour; 1 cup milk; 1/4 cup cubed process cheese (Velveeta); Minced fresh parsley, optional

Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. —Bonnie Bourdeau Akeley, Minnesota

Ingredients

1/2 pound bulk pork sausage
1 medium onion, chopped
1 celery rib, finely chopped
2 tablespoons butter
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 cups cooked wild rice
1 teaspoon dried parsley flakes
14 Nellie’s Free Range Eggs
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
CHEESE SAUCE:
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1 cup milk
1/4 cup cubed process cheese (Velveeta)
Minced fresh parsley, optional

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley.
In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets.
For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired.