Russ Rutter's quick and messy pizza-like omelet doesn't taste much like pizza, it just acts like one. If you let it cool to room temperature, you can eat it by the slice--with your hands.
It's quick because it takes less than 30 minutes to make--including chopping all the vegetables and grating the cheese.
It's messy because grated swiss and cheddar cheeses, mushrooms, green pepper, onion, tomato, sausage and sour cream tend to pile up on the kitchen counter. But that's only temporary--they are soon transformed into a puffy red, yellow, white and green omelet.
All of the vegetables are coarsely chopped; the sausage is left in big chunks while browning before being added to the omelet. The first crunchy bite of this fat, one-dish meal bursts with the flavor of lightly saute'ed fresh vegetables, basil and parsley. The first time you make it you'll wonder how two people can possibly eat the whole thing. But taste it, and the reason is obvious. LIKE-PIZZA OMELET (2 huge servings) 1/2 pound sweet sausage Olive oil for pan 1 green pepper, coarsely chopped 1 large onion, coarsely chopped 1/2 pound mushrooms, coarsely chopped 1 large tomato, cut in eighths 1 tablespoon fresh basil (1 teaspoon dried) 6 eggs 2 tablespoons milk Salt and pepper to taste Parsley 1/4 pound each grated swiss and sharp cheddar cheese Chives 1/2 cup sour cream
Brown sausage in heavy pan, breaking into 1-inch chunks. Remove and drain on paper towels. Wipe pan with paper towels. Add 1 tablespoon olive oil, heat and add green pepper, onions and mushrooms, browning 2 minutes. Remove from skillet and set aside. Cut tomato into eighths and sprinkle with basil. Beat eggs with milk, salt and pepper.
Wipe pan with paper towel. Coat pan with olive oil. When very hot (almost smoking) pour in eggs. Cook, scraping down sides to cook all liquid. When omelet begins to set, top with green peppers, onions and mushrooms. Sprinkle with parsley. Add grated cheese and let melt for 2 minutes. Turn oven to broil. Top omelet with meat, then sour cream and 1 teaspoon chives. Lay tomatoes across the top. Broil until slightly brown, about 2 minutes.