Hearty Italian Omelet |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
1 Tablespoon Olive Oil
8 ounces sweet or hot Italian Sausage or comb of both
1 each green and red bell pepper
6 large eggs, separated
1/2 teaspoon dried basil
1/4 teaspoon each salt and pepper
3/4 cup grated Mozzarella cheese
Heat oil in a large skillet. Add sausage meat and cook 7 to 10 miutes, turning until browned all over. Remove sausage from pan. Cut bell peppers into thin strips and cook 2 to 3 minutes until tender-crisp. In a large bowl, whisk egg yolks. Add seasonings and stir in 1/2 cup of the mozzarella cheese, and the sausage and peppers. With an electric mixer, beat egg whites just until soft peaks form Fold whites, gently, into the yolk mixture. Reheat skillet and pour in the mixture. Cook over medium heat 6-7 minutes or until eggs are almost set. Meanwhile, heat broiler. Sprinkle remaining Mozzarella cheese on top of the omelet and place skillet under broiler until top of omelet is golden. Serves 4 |
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