Sausage, Tomato, Mushroom Omelet

I made this omelet today that Tom went crazy for. So I decided to do a quick post.

Ingredients

5 eggs beaten

small handful of multi colored cherry tomatoes - sliced in half

1 mild Italian sausage - removed from casing and cut into small pieces

2-3 mushrooms - chopped

1 shallot - chopped

2 Tbsp butter

handful of Italian cheese blend - I like Kraft's brand which has provolone, mozzarella, Parmesan, Asiago and Romano.

Salt & Pepper

In a omelet pan or non stick pan add the butter and shallots. Cook until the butter has melted and the shallots are soft. Add the mushrooms and sausage into the pan and cook until sausage and mushrooms are just done. Add the sliced cherry tomatoes next and a pinch of salt and pepper.

While the cherry tomatoes are softening add a small handful of the Italian cheese into the beaten eggs. Gather the sausage, mushrooms and tomatoes into the middle of the pan - lengthwise so that they are evenly distributed in the center of the pan.

Pour the egg mixture into the pan and roll the pan to distribute the eggs all around.

On medium low heat allow the eggs to set. If you like to use any kind of hot sauce in your eggs you can add it when the eggs begin to form a crust at the outer edges.

After 4-5 minutes use a spatula and pull one side of the omelet over and onto the other side. If the eggs have set just right it will be easy to do.

Place a lid on the pan and lower temp to low.

Allow the eggs to finish cooking for 2-3 minutes.

Top your omelet if you wish with fresh herbs like chopped scallions, basil or parsley.

Optional - you can use goat cheese or fontina instead of the Italian cheese blend.

ENJOY!