Andouille & Egg Omelette

Yield: 4 Servings

Ingredients

• 16oz package of Richard's Premium Andouille Sausage, sliced
• 1 tsp of Richard's Cajun Seasoning
• 5 tsp butter, divided
• 2 plum tomatoes, chopped
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1 celery stalk, chopped
• 1 tsp minced garlic
• 12 large eggs
• 1 Tbsp fresh parsley, chopped
• Vegetable cooking spray
• 1 1/2 cup (6oz) Monterey Jack Cheese, shredded

Directions

1. Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add Richard’s Andouille Smoked Sausage, and cook, stirring occasionally, 6 to 7 minutes or until Andouille is well browned. Add tomatoes, next 4 ingredients, and 1/2 tsp. Richard’s Cajun seasoning. Cook for 5 to 7 minutes or until vegetables are tender and most of the liquid has evaporated. Remove from the skillet.
2. Whisk together eggs, parsley, and remaining 1/2 tsp. Richard’s Cajun seasoning.
3. Melt 1 tsp. butter in a skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As the egg mixture starts to cook, gently lift the edges of the omelet with a spatula, and tilt the pan so the uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook for 1 minute.