| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Hot Italian sausage; casings removed |
| 1 |
c |
Mushrooms; (about 4 ounces), |
|
|
; quartered |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Leek; thinly sliced |
|
|
; (white and pale |
|
|
; green parts only) |
| 1/2 |
ts |
Dried thyme; crumbled |
| 6 |
|
Eggs |
| 3 |
ts |
Chopped fresh rosemary or 1 1/2 teaspoons; crumbled |
|
|
; dried |
| 1/2 |
c |
Sliced drained roasted red bell peppers; (available in jars) |
| 1 |
c |
Grated provolone or Italian Fontina; (about 3 1/2 ounces) |
|
|
; cheese |
|
|
Fresh rosemary sprigs |
INSTRUCTIONS
Saute sausage in heavy large skillet over medium-high heat until brown,
breaking sausage into pieces with fork, about 5 minutes. Using slotted
spoon, transfer sausage to paper towels. Add mushrooms to skillet and saute
until golden brown, about 8 minutes. Season mushrooms to taste with salt
and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same
skillet. Add leek and thyme and saute until very soft, about 6 minutes.
Season leek mixture to taste with salt and pepper. Remove from heat.
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season
with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons
olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to
skillet and swirl with rubber spatula. Cook until bottom of mixture is
light brown and eggs are set on top, lifting sides of omelet to let
uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange
half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one
side of omelet over filling and roll out onto heated plate. Garnish with
rosemary sprig. Repeat with remaining mushrooms, peppers and cheese,
forming second omelet.
Serves 2.
Bon Appetit November 1992
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