Italian Omelet Filling: The Best Italian Omelet Filling Recipe from Cook'n

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	Italian Omelet Filling

Serves: 10

Print this Recipe

   1 1/4 pounds bulk Italian sausages
   10 Basic French Omelets
   10 ounces monterey jack cheese finely shredded (about 2 1/2 cups)
   Warm marinara or spaghetti sauce (optional)
   Chopped fresh parsley (optional)

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At least 20 minutes or up to 2 hours before serving: Crumble sausage into a large skillet. Brown over medium heat, stirring occasionally. Drain off fat; set aside.

Just before serving: Prepare egg mixture for omelets. Pour 1/2 cup of the egg mixture into a 7-inch non-stick skillet for each omelet. When center of omelet is creamy and edges are set, spoon about 1/3 cup of the sausage over one half; sprinkle with 1/4 cup of the cheese. Fold omelet in half and slide onto a warm serving plate. If desired, top with marinara sauce and sprinkle with parsley.

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