Mushroom, Sausage and Cheese Omelets

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Mushroom, Sausage and Cheese Omelets
Mushroom, Sausage and Cheese Omelets
2 tbsp. butter
2 Aidells Portabella Mushroom Chicken Sausages, cut in half and sliced
1 cup small bell pepper strips (red, yellow and green)
1 cup sliced mushrooms
8 eggs, beaten
Garlic salt and pepper to taste
1 cup shredded mozzarella-Cheddar blend cheese

Prep: 10 minutes, Cook: 15 to 20 minutes, Serves: 4

1. Melt butter in a large skillet. Add sausage and vegetables; cook for 5 to 10 minutes or until sausage is hot and vegetables are soft. Remove from skillet and keep warm.

2. Season beaten eggs with garlic salt and pepper and pour into hot skillet. Lift edges to allow the uncooked egg to run underneath.

3. When eggs have set, sprinkle cheese on half of the eggs. Top with sausage and vegetables and fold over to enclose the filling. Cook for a few minutes more to melt the cheese.

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