Italian Sausage Omelet

Yield: 1 serving.

1 Galileo® Hot Italian Sausage, cooked, sliced

½ oz. mushrooms, sliced

1 oz. red bell pepper, diced

2 whole eggs, beaten

1 Tbsp. milk

½Tbsp. olive oil

1 Tbsp. watercress leaves

2 Tbsp. feta cheese, crumbled

In small saute pan, saute sliced sausage, mushrooms and pepper until vegetables are softened. Meanwhile, combine eggs and milk. Heat oil in an 8" omelet pan over medium heat. Pour egg mixture into pan and let cook for about 30 seconds until bottom sets up. Using a rubber spatula, lift up sides of omelet and tilt pan to allow uncooked egg to flow under cooked portion. Shake pan in a circular motion occasionally to loosen omelet. Flip omelet and lightly cook other side, or place pan under broiler to cook top of omelet. Place sausage mixture over half of omelet and top with watercress and feta. Fold other side of omelet over and slide onto plate. Serve.