An omelet should technically be considered having breakfast for dinner. But it didn’t taste like breakfast at all. I had some of my family’s homemade Italian sausage already cooked.  I also had some onions and Cubanelle peppers, and I knew it was all going to go together, but I wasn’t sure what vessel it was going into.  I had some mozzarella cheese and I thought I would give it all a shot as an omelet. 

Most of the omelets I make include meat, veggies, and cheese but I generally use yellow (orange) cheese. This may be the first time I’ve made an omelet with mozzarella.   

To me, mozzarella doesn’t have as strong a flavor as an American or cheddar.  In the omelet, you may not even taste it, but that melted cheese texture is what I love about omelets. Remember that buying a block and shredding it will give you a better melting quality.  Luckily for me, my family’s homemade Italian sausage has all the flavor.  

In addition to the base seasoning, it has fennel and a little bit of cayenne. Any Italian sausage or even hot sausage would be good for this dinner omelet.  While usually I’m big on toppings for omelets (like hot sauce or salsa), this one was great the way it was. 

I’ll give full instructions on how I make our omelets below.  I know I always hear it’s tricky to get the egg flipped over, but keep at it.  Also, pro tip here … it tastes the same regardless of if the eggs are a little wonky, so don’t sweat it. 

Ingredients in a skillet.
The crispness of the veggies depends on how long they’ve been cooked.

Ingredients:

  • 3 eggs
  • Cooked ground Italian sausage 
  • 1 chopped Bell pepper
  • 1/2 chopped onion 
  • 1/2 cup Sliced Mushrooms
  • 1/4 cup sun dried tomatoes
  • 1/2 cup shredded mozzarella 
  • 2 tbsp butter 

Directions:

  1. Put a medium-sized skillet on medium-high heat. 
  2. Add 1 tbsp of butter until melted and then add veggies.  
  3. Stir for 3 minutes and add in cooked sausage.  
  4. Put a large skillet on the stovetop over medium-high heat and add butter. 
  5. Beat the 3 large eggs in a bowl. 
  6. Once butter is melted, make sure it’s evenly coating the pan and add the eggs.
  7. Once you see the eggs start to dry on the outside, about a minute and a half, use a spatula to get under the cooked side of the eggs and flip it over in the pan to the wet side. 
  8. Immediately place cheese on half of the cooked side of the egg and add sausage mixture. 
  9. Use a spatula to close the omelet by folding the side without toppings on top of the side with toppings. 
  10. Plate and enjoy! 

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