Nothing fancy, surely not gourmet, just three available-to-everyone ingredients, sausage, mushrooms and onions. All three together as one, well, they're my favorite topping combo on a cheese- or double-cheese pizza, and, they're my favorite add-in combo to a cheese- or double-cheese omelette. For those two reasons alone I always keep my favorite brand of fully-cooked breakfast sausage, generic canned sliced-mushrooms and a sweet Vidalia onion or two on hand. Yes, my favorite toppings for my favorite pizza or bagel-bites snack pizza and my add-ins to my favorite omelette are indeed, always right at my fingertips -- and I wouldn't have it any other way.
Diced sausage, mushrooms and onion -- my favorite add-ins. Feel free to substitute your three favorite add-ins.
For my favorite American-style omelette:
3 large eggs
4-6 tablespoons cup heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon each: freshly-ground sea salt and peppercorn blend
6 tablespoons fully-cooked small-diced breakfast sausage
4 tablespoons well-drained small-chopped sliced mushrooms
2 tablespoons small-diced yellow or sweet onion
a generous 1/2 cup shredded Danish havarti cheese
1 teaspoon salted butter
~Step 1. Prep the sausage, mushrooms and onions as directed, then use a box grater to shred the cheese and set it aside. Crack the eggs into a 2-cup measuring container and add enough cream to total 3/4 cups total liquid (about 4 tablespoons). Add the spices: the nutmeg, salt and pepper. Using a fork, whisk vigorously, until thoroughly combined. Add the add-ins: the sausage, mushrooms and onions. Whisk again.
~Step 2. In an 8" nonstick skillet, melt the butter over low heat. Use the fork to briefly rewhisk the egg mixture, then pour it into the warmed skillet. By patiently manually lifting, lowering, and tilting the pan on and off the heat, allow the eggs to set a bit up and around the sloping sides of the skillet -- about 45 seconds w/no pressure to rush.
~ Step 3. Increase heat to medium. In various spots around the entire perimeter of the skillet, slip a thin spatula under the setting eggs. In each of those spots use the spatula to lift the eggs up, while, at the same time, tilting the pan in the direction of the spatula to allow the remaining liquid to flow down and into the setting eggs -- about 45 seconds over medium heat w/no pressure to rush. The surface of the omelette should be semi-moist and glistening with no liquid or little liquid puddling on the top.
~Step 4. Decrease heat to low. Scatter cheese, in a half-moon shape, over half the omelette. Give it 35-45 seconds to melt w/no pressure to rush. Using a large spatula, lift the empty side of the omelette up and over the cheesy side. Slide omelette from skillet to plate and serve.
Serve immediately -- the moment it hits the plate:
Dig in -- no omelette waits for any man, woman or child:
Cheese-Stuffed Sausage and Mushroom Omelette: Recipe yields instructions to make one large, hearty American-style, fully-loaded cheese omelette/1 large serving or 2 smaller servings
Special Equipment List: cutting board; chef's knife; hand-held box grater; 2-cup measuring container; fork; 8" nonstick skillet; large thin spatula; large wide spatula
Cook's Note: I am a lover of omelettes. I've always enjoyed a savory breakfast more than a sweet breakfast, and, the omelette easily turns two or three eggs into a satisfying meal. That said, I am a much bigger fan of the fluffy American-style omelette vs the skinny French omelette, Don't get me wrong, I do like them both, and, while a French omelette is iconic, in my opinion, miracle of miracles, we Americans improved it. ~ For the Love of Omelettes -- An Omelette Oration ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)
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