Another Omelette Recipe

So it all started with my partner giving his version of his favorite omelette. “A filling of sausage preferable Louisiana hot links, chunks of cream cheese, cheddar cheese, and tomatoes,”

Louisiana hot links are spicy and used in New Orleans Gumbo. But since I did not have any, I used a morning sausage in the fridge, and just heated one small link. Omit, if this is a vegetarian version.

• Grated ¼ cup of Vermont maple smoked cheese.
• Chopped 4 cherry tomatoes.
• A small slab of cream cheese and cut it into large cubes.
• 1 tablespoon of mozzarella
• Pinch of cayenne pepper
• Pinch of black pepper

Mix all of the above. The hot sausage should help he cheese melt a little. All the ingredients should be at room temperatures. Remember, the cream cheese should not mix in, but should be in large cubes, so that you get a mouthful of cream cheese. Try to cut in the same size as the pieces of sausage.

Break 3 eggs at room temperature. Season with salt. Take 1/2tbspn butter in a 10” pan. When the butter heats a little, add the egg mixture. When the eggs are slightly set at the bottom, scramble it once, and run the egg mixture around to fill the gaps. Keep scooping the omelette at the edges, and shake the pan, so the liquids run to the sides. When the omelette is almost set on the top, add the mixture, and fold. Slide on a hot plate.