Directions
Preheat oven 400° F.
Whisk eggs in a large bowl, and set aside in the refrigerator.
Combine 1 tablespoon olive oil, cherry tomatoes, sausage, green onions, spinach, and mushrooms in a large skillet over medium-high heat. Sauté for 2 minutes.
Combine sausage mixture to the whisked eggs, and stir well.
Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil and swirl to coat the bottom of pan. Add egg mixture to pan, and lower heat. Push egg mixture into center of pan with a rubber spatula, swirling pan to keep eggs moving, for 3 minutes. The eggs will become fluffy, forming an open-face omelet.
Spread eggs evenly in pan, and sprinkle with cheese and black pepper. Place pan in oven to finish cooking for 4 minutes.
Sprinkle Diamond Crystal® Salt Sense on top of the breakfast skillet.
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