Italian Sausage Omelet
Preparation time: 45 minutes
Bake time: 35-45 minutes
Olive Oil 4 or 5 sausage links ½ medium bell pepper, sliced
3 cloves garlic, minced 1 bunch green scallions diced 1 med. Zucchini, sliced
½ small egg plant, sliced & quartered ½ lb. Large mushrooms sliced 1 lb. Can cut tomatoes
9 eggs ¼ cup cream mixed with ¼ cup water ½ cup ricotta cheese
½ cup fresh grated Parmesan cheese 2 cups mozzarella, shredded 1 tsp. Basil
1 tsp. Oregano 1 tsp. Thyme ½ tsp. Pepper ¾ tsp. Salt
In a skillet add Italian sausage with a little water and cover cooking and turning until done.
Preheat oven to 3500 .
In a large, oven proof, skillet, or wok, add olive oil to coat bottom of skillet. Add ½ of minced garlic and saute a few minutes.
Add zucchini stirring until tender. Remove to a bowl.
Add egg plant along with more olive oil as needed. Saute until tender. Remove egg plant to the bowl.
Add rest of garlic, mushrooms, scallions and bell pepper to pan. Saute until tender. Remove to the bowl.
Break eggs in a bowl. Beat them, then add Ricotta cheese stirring well. Add basil, oregano, thyme pepper and salt, mix well.
Put all of the sauteed vegetables into a large wok or skillet and add drained tomatoes. Slice Italian sausage and add to wok. Add egg mixture and mozzarella and Parmesan cheese.
Put in the oven and back until set up in the middle. 35 – 45 minutes.
Serve as a main dish for breakfast or dinner with a salad!