Lean & Green Omelette
Johnsonville® Fully Cooked Turkey Breakfast Sausage, cut into 1/2-inch pieces
eggs or 4 egg whites
shredded mozzarella or Swiss cheese
fresh baby spinach
In a small bowl, whisk the eggs, milk, salt and pepper. Coat an 8-inch nonstick skillet with cooking spray. Heat over medium heat until hot.
Pour egg mixture into skillet. As eggs cook, push cooked edges towards the center, letting uncooked portion flow underneath.
When eggs are set, sprinkle the cheese, spinach and sausage on one half of the omelet. Fold omelet in half.
Cook 1 minute longer or until cheese is melted. Slide omelet onto plate.