If you enjoy a breakfast that is slightly on the spicy side, try this recipe for our Italian Omelettes. They are easy to make and only require a few special ingredients. This recipe serves two people.
The ingredients include:
- 2 or 3 eggs per omelette
- 1 Italian sausage link (hot or mild)
- 1 small 4-ounce can of button mushrooms – pieces and stems
- 1 jar of Marinara sauce
- Sliced Provolone cheese
To prepare an Italian omelette, start by heating a griddle, skillet or omelette pan. Skin the Italian sausage link and dice or slice the sausage meat into small pieces. Use butter or olive oil to grease the surface of the pan. Add the dices sausage and then add a drained can of mushrooms. Cook the sausage and mushrooms thoroughly. You want to make sure that none of the sausage meat is pink.
Tip: We like to cook Italian sausage on the grill for dinner. If you decide to cook Italian sausage on a Friday or Saturday evening, save one link for making Italian omelettes the next morning. The omelette will be easer to slice and will cook faster.
After the sausage and mushrooms are thoroughly cooked, remove them from the griddle and place them on a plate or into a bowl. Prepare a 2 or 3 egg omelette by beating the eggs thoroughly. Slowly pour the beaten eggs onto your griddle, skillet or pan. Let the omelette cook for a few minutes until the cooked portion is thick enough to allow you to flip it.
Tip: It is easier to flip an omelette if you use two spatulas to gently lift and turn the eggs.
As soon as you have flipped the omelette, add a portion of the sausage and mushrooms to one side and top that with one or to slices of Provolone cheese. let the omelet finish cooking for about one minute and flip the remaining omelette flap over the ingredients as soon as the eggs are cooked.
Either use two spatulas to gently lift the omelette from the griddle or simply slide it onto a plate. Spoon on some Marinara sauce as a topping and enjoy your Italian omelette.
