KNOXVILLE, Tenn. (WVLT) -- In this week's Pinspiration, we are sharing a recipe from our co-worker, Gayle. She was kind enough to treat us with a breakfast last week during the snow storm. We are so thankful and decided to share one of her recipes.
What you'll need:
1 lb. sausage
1 Tbsp. flour
1/2 Cup milk
1/8 tsp. pepper
1/8 tsp. oregano
4 eggs, slightly beaten
2 slices American cheese, diced
1/4 cup green pepper, finely chopped
1 small tomato, diced
Crumble and brown sausage in a heavy skillet. Line a 9-inch pie plate with the sausage. Mix flour, milk and seasonings. Add eggs, cheese, green pepper and tomatoes; mix well. Pour over the layer of sausage.
Bake at 425° for 5 minutes. Reduce heat to 350° and continue baking 15 to 20 minutes or until firm. Cut omelet into 6 wedges and serve hot.
It's not really an exact science - although you need to get close! I like to use shredded Cheddar instead of American - and I use more than the equivalent of 2 slices. It helps to use a low-fat sausage so it doesn't come out so greasy. I also like to slice up some mushrooms in the egg mixture. You can also put in some shopped onion, or olives (ripe ones seem to work best). You can stretch it a little by adding some more eggs. If you're making it for something special and want to be a little decadent - use cream or Half-N-Half instead of milk. You can make biscuits or toast to go with - my favorite is crescent rolls. Use your imagination - let your taste be your guide - and enjoy!
To see these projects click on the "Pinspiration" board on Heather's Pinterest page, http://www.pinterest.com/wvltheather, or Erin Barnett's Pinterest page at http://www.pinterest.com/wvlterinbarnett.
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