The Week of Really Good Breakfasts - Day 3: Tomato, Sausage, Onion, and Mozzarella Omelette
Friends, not all breakfasts are created equally - some live to serve a certain purpose. They may not be classy, but they are damn well satisfying. Today's breakfast was like that. It was a brunch, actually. A very late brunch, for two people, which is why it's okay that you're seeing a massive six egg omelette with the filling bursting out, and two half glasses of beer. I can even try to disguise the omelette by listing all its ingredients in the title, but let's face it, it's a pizza omelette. And it is so good. Eggs and tomato sauce are an awesome combination, and mushrooms, sausage, and fresh mozzarella are nothing to complain about. I cooked the sausage first and then fried the mushrooms in their grease. Resist the urge to turn the mushrooms while they're cooking, because if you let them sit for awhile, they get crispier on one side and add nice texture. Add the tomato sauce and let it bubble for a bit, and throw in some balsamic vinegar if you're into that (I am, and I did.). If you're making a really large omelette like this one, don't skimp on the butter. In a clean pan, throw a tablespoon down to melt on low heat, and when it starts to form bubbles, add your whisked eggs. As the the bottom starts to set and only the top is runny, lay the cheese down to melt. Wait a couple minutes, add your toppings, and then fold one side over. You can run a spatula around the sides of the pan periodically while the eggs are cooking to make it easier for the finished product to arrive cleanly on the plate. We finished off with a massive bowl of oranges and pineapple :)
