How to Make an Italian Omelete
One of our favorite breakfast treats is an Italian Omelet. An Italian Omelet is simple to make. The recipe requires eggs, Italian sausage, Provolone cheese, mushrooms and Marinara sauce.
Heat the griddle and use butter to grease the surface. You will need one Italian sausage for every two people. We like hot Italian sausage, but you can use the hot or mild variety. Remove the sausage skin and place the meat on the griddle. Dice it up into small pieces as it begins to cook. Because we use a metal griddle, we use metal spatulas. If you have plastic spatulas, you may have to dice the sausage with a knife.
As soon as the sausage is diced, drain a four ounce can of “pieces and stems” button mushrooms and add the mushrooms to the sausage on the griddle. Mix the two and cook the sausage thoroughly.
When the sausage and mushrooms have been thoroughly cooked, scoop them onto a plate. Grease the surface once again with some butter. Scramble or whip three eggs for each omelet and pour the eggs onto the griddle. If you only have one griddle or pan, make each omelet separately. If you have not made large omelets before, there is a trick to turning them. The trick is to use two spatulas to gently lift and flip the omelet after the first side is cooked. If you try to do this with one spatula, the omelet will probably split.
After flipping the omelet, add half of the sausage and mushroom mix to one side of the Italian omelet. Add two slices of Provolone cheese over the sausage and mushrooms. This should cover the entire mix of sausage and mushrooms. The second side of an omelet cooks very quickly. As soon as it is cooked, fold the empty side of the omelet over the cheese. Use the spatulas to gently remove the omelet and place it on a plate.
Finish the Italian omelet by covering it with Marinara sauce. You can use a little or a lot of sauce, depending upon your taste. Italian omelets go very well with hash browns and toast. Enjoy.
