Many thanks to Gary Marino for submitting this recipe.
- 2 eggs
- 1/4 cup milk
- dash of ground pepper
- 1 tablespoon butter
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Havarti cheese
- 3 heaping tablespoons of Formato Brothers Hot Giardiniera
- 2 tablespoons chopped red pepper
- ¼ cup chopped breakfast sausage
Beat eggs and milk in small bowl with fork or wire whisk until yolks and whites are well mixed. Heat butter in 10-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter. Add chopped red pepper and hot giardiniera to pan. Stir the mixture and add ¼ cup of chopped breakfast sausage. Cook until sausage browns, season with pepper. Pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook… Sprinkle with cheese over omelet and fold in ½. Note that the omelet will continue to cook after being folded. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet and serve over a slice of whole wheat toast.