RECIPIES > OMELETTE WITH ITALIAN SAUSAGE

Instructions:

The 3 egg omelete with Italian Sausage

Brown Colosimo mild or hot Italian sausage cut in slices in a no-stick pan. (we'll use this pan to cook the omelete.)

While the sausage is cooking mix 3 eggs in a bowl. You can add about 2 Tbsp. of milk or cream to make it lighter. Mix the eggs throughly and season to taste. (Don't be afraid to use a little salt with the pepper)

When the sausage is cooked set it aside and we'll use the pan to cook the omelet. (Be sure there is nothing sticking to the pan.)

The -non-stick pan should be hot enough that butter sizzles. About 4 on a scale of 10. Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan. Do this by picking up the skillet and rotating it slightly.

Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white.

When the egg is about 70% cooked solid, it is time to swish it around again. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. (If you have bubbles open them up and let the liquid fill in.)

Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan. This is when to add the sausage and any other fillings. Try a nice cheddar cheese.

Put your fillings in the omelet on one side only, in a half moon shape.

The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck and fold it over.

Let it cook for about 30 seconds and you are ready to serve.