Andouille Potato Omelet

Ingredients:

6 eggs

1 1/2 c. Andouille sausage, small diced

2 potatoes, peeled and small diced

1/4 c. green pepper, small diced

salt and pepper

shredded cheddar cheese

Spray a large skillet with non-stick cooking spray and set on medium high heat. Add your diced potatoes and Andouille. Cook, stirring ever so often for about 5-7 minutes or until the potatoes are tender. Add the green pepper, and turn the burner down to low. Meanwhile, heat a large flat skillet on medium low heat. Beat three eggs in a bowl with a fork or whisk. Spray the skillet with non stick cooking spray and add the eggs. Keep spreading out the egg so that it makes a very thin layer on the bottom of the skillet. When just about cooked, put half of the filling mixture on one side of the egg. Sprinkle with some shredded cheddar. With a large spatula, flip the other side of the egg on top of the filling. Flip the whole thing over so that the seam side is down. Top with cheese and continue to cook for about 1-2 minutes. Repeat for the second omelet.