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Toppings used on pizza work well on this open-face omelet.
Serves 1
3 Eggs
1 teaspoon Butter
1 Roma tomato, thinly sliced
1 teaspoon Basil, fresh, chopped
2 Tablespoons Italian-style sausage, cooked and crumbled
2 ounces Mozzarella, grated
Pre-heat the broiler. Melt the butter in a small non-stick
skillet. Lightly whip the eggs and add to the skillet. Move
eggs frequently until firm. Turn omelet over and remove
from the heat. Top with the tomatoes, basil, sausage, and
cheese. Place under broiler until cheese has melted. Serve
warm.