Plant-based Sausage, Mushroom, Onion & Cheese Omelet
1/3 Cup plant-based ground sausage
¼ Cup minced sweet onion (yellow, white or red are fine, too)
1/3 Cup shredded cheese
4 Ounces sliced mustrooms
2 Teaspoons of butter
Salt and pepper to taste
Rinse the mushrooms then slice them. Peel the onion and mince it. Crack the eggs into a bowl and scramble them with 1 teaspoon water (fluffs it up).
Preheat a frying pan at just over ¼ heat and melt 1 teaspoon butter in the pan. Saute the mushrooms and onions until the mushrooms appear browned. After about five minutes, add the ground sausage to the pan and brown it according to the instructions on the container it was sold in. Crumble it up as it browns. Stir the sauteed vegetables into the sausage once it’s browned. Set it aside.
Preheat a frying pan at ¼ heat. Coat the bottom with butter. Pour in the egg mixture. When the dark windows formed by the egg white start to cook, turning yellow or white (takes about two minutes), spread the sausage and vegetable mix over half the egg mixture and the cheese over the other half. Cover the pan and cook for two minutes, until the egg is all cooked and the cheese is melted. At this point, use your spatula to fold the cheese side onto the sausage and vegetable mix. The omelet is ready to serve!
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