SAUSAGE AND MUSHROOM OMLETTE

Ingredients

4 eggs

Generous pinches of salt and black pepper

2 tsp water

2 brats, casing removed and sausage crumbled

1 small onion, diced

1 sweet pepper, seeded and diced

1 cup sliced fresh mushrooms

2 tbsp chopped chives

½ tsp red pepper flakes

½  cup grated cheddar cheese

2 oz butter

1 tbsp oil

Directions

1. Place eggs in a bowl and season with salt and pepper. Add the water and beat the eggs with a fork or whisk.
2. Heat the oil in a large non stick saute pan over medium heat. Add the onion and cook for 1 minute. Add the sausage and cook, continuing to crumble in the skillet. After 1 - 2 minutes add the mushrooms and peppers and mix into the sausage. Let cook for a few more minutes.
3. When the sausage is almost done, add the red pepper flakes and chives. Mix in and place in a bowl.
4. Wipe the pan clean and return to the heat. Add the butter and let melt.
5. Add the eggs and continuously lift the set edges to let uncooked eggs to run to the sides to cook. When the centre is almost set, sprinkle one half of the egg with half of the grated cheese.
6. Add the sausage mixture on top, and then top with the remaining cheese. Using a spatula run under the egg to loosen and flip the top over the filling, pressing down lightly. Slide the omlette out of the pan onto the plate and serve immediately.