A delicious and versatile country style omelet. Today we're using cheese bratwurst, beech mushrooms and spinach but you can add mix of proteins and vegetables you have. You can also fry up some sliced potato and add those for a spanish style omelet called a Spanish Tortilla.
2 Cup (32 tbs), finely chopped
1 Pound, break into individual strands
Heavy whipping cream
1 Cup (16 tbs), crumbled
1.Put the oven on broil and heat it at 450 degrees Farenheit.
2.Cut the sausages, remove the casings and break down the meat.
3.Chop the spinach finely and break the mushroom into strands.
4.In a medium mixing bowl, crack open the eggs.
5.Pour in the heavy whipping cream and whisk the eggs well.
6.Season the whipped eggs with everyday seasoning and salt.
7.In a ceramic sauté pan, pour in the olive oil.
8.Add the sausage meat and allow it to be browned well.
9.Once the sausage is browned, add the mushrooms. Let them cook for a couple of minutes.
10.Once the mushrooms look browned, add the spinach. Give it a stir and let it cook for about 2 minutes.
11.Turn the heat down to low, and pour the eggs in the sausage and veggie mixture slowly.
12.Allow it to cook for about 3 minutes.
13.Sprinkle in the feta cheese all over the omelet.
14.Place it under the broiler for 5 minutes until the edges get browned.
15.Take it out and allow it to cool down for 5 minutes.
16.Loosen the sides of the omelet with a spatula and gently place it on a cutting surface.
17.Cut into wedges.
18.Plate it with some spinach leaves and tomato slices for garnish. Serve right away.