8 breakfast sausages
4 eggs
1/2 red pepper, chopped
1/2 small onion, chopped
1/3 cup grated cheddar cheese
2 1/2 tbsp. sweet Thai chili sauce
1/2 tsp. black pepper

In a non-stick skillet over med-high heat, brown sausages. Remove from pan, cut into bite size chunks, and return to pan. Add chopped pepper and onion. Sauté until vegetables are soft, then add sweet Thai chili sauce. Mix and remove from heat. Wipe skillet with paper towel to clean and return to med-high heat. Spray with Pam or non-stick cooking spray.

Beat 2 eggs and 1/2 the black pepper amount very well in a mixing cup or bowl. Add eggs to the skillet quickly and rotate the skillet to evenly disperse egg. Sprinkle the cheddar over the whole omelet base, and add half the sausage mixture to one side of the omelet. Flip the omelet in half to cover the mixture and slide onto a plate.

Serve with hashbrowns or fresh fruit. Repeat the process with the next two eggs.

Tip: Once the egg mixture is in the hot pan, it will cook very quickly, making this recipe ideal to pop out omelet after omelet in a very short period of time.

Makes two (2-egg) omelets.

Submitted by: Lindsey