Rolled Sausage and Mushroom Omelette

Name: Rolled Sausage and Mushroom Omelette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 6 serving(s)
Ingredients: 2 mild Italian sausages, casing removed; 1 tbsp (15 ml) vegetable oil; 1/2 lb (225 g) white mushrooms, sliced; 6 eggs; 1/4 cup (60 ml) 15% cooking cream or 35% heavy cream

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Preparation 25 min
Cooking 15 min
Servings 6

Want to make eggs for the whole family? You can scramble away, but we like topping and rolling an omelette up like a yule log. Slicing it to share at the table is also cracking-good fun.

Featured in RICARDO Magazine HOLIDAY 2017

Nut-free
Gluten-free

Ingredients

- 2 mild Italian sausages, casing removed
- 1 tbsp (15 ml) vegetable oil
- 1/2 lb (225 g) white mushrooms, sliced
- 6 eggs
- 1/4 cup (60 ml) 15% cooking cream or 35% heavy cream

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter a 9 x 13-inch (23 x 33 cm) rectangular pan and line with parchment paper, letting the paper hang over the two longer sides. Butter the paper.
- In a large skillet over high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon as it cooks. Add the mushrooms and continue cooking for 3 minutes or until the mixture is golden brown. Remove from the heat.
- In a large bowl, whisk together the eggs and cream. Lightly season with salt. Pour into the prepared pan and bake for 3 minutes. Scatter the sausage mixture over the omelette, leaving a 1-inch (2.5 cm) border along the longer sides. Continue baking for 5 minutes or until the omelette is cooked through.
- Run the blade of a knife between the omelette and pan. Lifting one edge of the parchment paper, roll the omelette lengthwise. Remove from the pan and place on a serving platter.

Note from Ricardo

This recipe is from "Ricardo For Kids".

Personal Note

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