Italian Supper Omelet
- 1/2 lb. Italian sausage
- 1/4 C. red bell pepper, julienned
- 1/4 C. thinly sliced onion
- 1/4 C. thinly sliced fennel
- 3 Tbs. butter
- 6 eggs
- 3 Tbs. cream
- 3 Tbs. pesto
- 4 Tbs. grated parmesan cheese
- 2 Tbs. thinly sliced basil leaves
- 1/4 lb. shredded provolone cheese
- 4 tsp. marinara sauce, heated
Remove casing from sausage, if applicable.
Crumble sausage into a large-sized skillet over medium heat. Sautée, stirring occasionally, until it begins to brown. Remove all but 2 tablespoons of the pan drippings and discard. Add bell pepper, onion, and fennel. Cook until vegetables are softened, about 7 minutes. Scoop vegetables into a bowl and keep warm. Leave burner on.
Wipe out skillet, and add butter. Return to the burner.
In a medium-sized bowl, whisk eggs, cream, pesto, and parmesan until mixed. Pour into the heated skillet. As eggs begin to cook, run a spatula under the edges to let the uncooked eggs move to the bottom of the pan. When almost cooked through, cover and cook for 1 minute more. Spoon the reserved filling down one side of the omelet. Top with the basil and provolone, then fold the other side of the omelet over the filling. Slide onto a serving plate. Sppon heated marinara sauce over the top.
Garnish with a basil sprig. Cut into portions, and serve.