DANISH SAUSAGE AND SMOKED MONTEREY…
1 Danish sausage (about 3 ounces), sliced
1 tablespoon butter
3 medium mushrooms, sliced
1 green onion, diced
1/2 teaspoon fresh thyme, finely chopped
2 ounces smoked Monterey Jack cheese, grated
3 large California Fresh Eggs
SautÃ© sausage and mushrooms in butter for 2 -3 minutes until lightly browned. Add onion and thyme and sautÃ© for another minute.
In separate pan, prepare omelet and before folding sprinkle with sautÃ©ed vegetables and grated Smoked Monterey Jack Cheese. Fold and serve.