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Breakfast: Wild Rice, Sausage & Mushroom Omelet

Wild Rice, Sausage & Mushroom Omelet

1/2 pound bulk turkey sausage
1 medium onion, chopped
1 celery rib, finely chopped
1 tablespoon grapeseed oil
8 oz. fresh mushrooms, cleaned & sliced
1-1/2 cups cooked wild rice
1 teaspoon dried parsley flakes
14 eggs
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to “warm” setting (less than 200 degrees).
Cook sausage in a large skillet, over medium heat, until no longer pink; drain. Remove and set aside.
In the same skillet, saute the mushrooms, onion and celery until tender. Stir in the sausage, rice and parsley.
In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm in the preheated warm oven. Repeat to make 5-7 more omelets.
Garnish omelets with parsley if desired.

Serves 6-8

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