Wild Rice, Sausage and Spinach Omelet

"Think of all the beauty that's still left in and around you and be happy."
Anne Frank

Trading the beauty of desert life 

for the serenity of lake life in the northwoods

 and enjoying a favorite Midwestern breakfast.

Wild Rice, Sausage and Spinach Omelet

Cook's Notes: A delicious and hearty Midwestern breakfast or brunch meal Wild Rice, Sausage and Spinach Omelet. Pair the omelet with fruit and roasted potatoes and it's a great start to the day. For easier prep cook wild rice and sausage the day before. 

Cook's Notes: Each omelet is 3 large eggs, 1/4 cup half and half and 1/2 TB. butter. The filling is enough for two-3 egg omelets.

Omelet Ingredients:

• 6 large eggs, divided
• 1/2 cup half and half, divided
• 1 TB. butter, divided
• 1 tsp. parsley flakes, divided
• 1/2 tsp. dry mustard, divided

Filling Ingredients:

• 1 TB. olive oil
• 1/3 cup mini sweet red and yellow peppers, diced
• 1/3 cup sweet onion, diced
• 1/3 cup mushrooms, diced
• 3/4 cup torn spinach leaves, stems removed 
• 1 garlic clove, diced
• 1/3 cup cooked wild rice, room temperature 
• ¾ cup crumbled cooked sausage, room temperature
• ½ cup Asiago, white cheddar or Gruyere cheese, divided
• Topping diced grape tomatoes

Directions:

• In an 8 inch omelet pan or small fry pan (with deep sides) heat 1 tablespoon oil. Sauté peppers, onions, mushrooms, garlic and spinach leaves about 4 minutes. Add in cooked wild rice and sausage, mix well. Remove mixture from pan, set aside and wipe pan clean. 
• In a blender add 3 eggs, 1/4 cup half and half, 1/2 teaspoon parsley flakes, 1/4 teaspoon dry mustard, salt and pepper. In an omelet pan or skillet, heat 1/2 tablespoon butter over medium heat. 
• Pour egg mixture into pan, cook until mixture thickens, lifting cooked portions around edges to allow uncooked portion to flow underneath. 
• Divide sautéed sausage mixture in half. Sprinkle filling over half of cooked omelet. Add cheese and with a spatula fold omelet in half. Slide onto warmed plate. 
• Repeat process for second omelet. Top omelet with diced tomatoes.