1 Danish sausage (about 3 ounces), sliced
1 tablespoon butter
3 medium mushrooms, sliced
1 green onion, diced
1/2 teaspoon fresh thyme, finely chopped
2 ounces smoked Monterey Jack cheese, grated
3 large California Fresh Eggs
Servings: 1
1. Sauté sausage and mushrooms in butter for 2 -3 minutes until lightly browned. Add onion and thyme and sauté for another minute.
2. In separate pan, prepare omelet and before folding sprinkle with sautéed vegetables and grated Smoked Monterey Jack Cheese. Fold and serve.
Yield: 1 omelet
Notes: Capture starry, starry nights at The Ballard Inn and wake up to this special breakfast dish.
1 tablespoon butter
3 medium mushrooms, sliced
1 green onion, diced
1/2 teaspoon fresh thyme, finely chopped
2 ounces smoked Monterey Jack cheese, grated
3 large California Fresh Eggs
Servings: 1
1. Sauté sausage and mushrooms in butter for 2 -3 minutes until lightly browned. Add onion and thyme and sauté for another minute.
2. In separate pan, prepare omelet and before folding sprinkle with sautéed vegetables and grated Smoked Monterey Jack Cheese. Fold and serve.
Yield: 1 omelet
Notes: Capture starry, starry nights at The Ballard Inn and wake up to this special breakfast dish.
Last edited by a moderator:
