Chicken Sausage Cheesesteak Omelet
A lighter take on a classic Philly cheesesteak, this omelet is stuffed with all-natural chicken sausage, mushrooms and green peppers.
Green Peppers, chopped
Red Onion, chopped
Small Garlic Clove, minced
Kosher salt and ground black pepper
Shredded Provolone Cheese
Cook sausage links according to package directions. Cool slightly and chop into small pieces; set aside.
Melt 1 tablespoon butter in 10-inch nonstick skillet over medium high heat. Add mushrooms, green peppers, red onion and garlic. Cook until vegetables are tender, about 3 minutes. Remove from skillet and set aside. Wipe skillet clean.
Whisk eggs with pinch of kosher salt and black pepper. Melt remaining butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
Arrange sausage, vegetables and cheese on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate and serve immediately.
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