Jibalian Omelette

— Instructions —

1. Place 1 tablespoon butter in saucepan.
2. Add the sausage slices to the pan and cook until satisfactorily browned (about 6 minutes each side). Set aside.
3. Add the mushrooms and spinach to the pan, and cook until the leaves are somewhat wilted. Set aside.
4. In a small bowl, beat eggs until frothy.
5. Add milk, half of basil, chervil, chives, turmeric, tarragon, pepper, and salt to eggs and mix well.
6. Place remaining butter in pan.
7. Spoon egg mixture into pan over melted butter.
8. Using a spatula, flip over egg when the underside has cooked (examine the edges or roll the pan about to determine if the underside has cooked).
9. Once the egg has cooked on both sides, top half of the egg with cheese, onion, sausage slices, mushrooms, and spinach.
10. Fold the other half of the egg over the filling, and press down gently with the spatula without spilling toppings into the pan.
11. Use the spatula to carefully transfer the omelet to a serving dish, and top with remaining fresh basil.
12. Serve hot with orange juice (Traggle nectar) or coffee.

— Gallery —

— See Also —