Farmers Omelet with a Twist

Ingredients:
4 eggs
salt and pepper
1 pkg breakfast sausage links
1 1/4 c. mushrooms, sliced
1 orange pepper, diced
2 green onion, sliced
1/2 c. fresh Arugula (by cousin Brad picked from his garden)
Cheddar cheese, shredded

Place the frozen sausage (or thawed) into a large skillet with water in it. Boil the sausage in the water until they turn a light grey color and are cooked most of the way through. Drain the water and continue to cook the sausage in the pan on medium heat to brown the outside. Remove from the heat and cut your desired amount into small pieces. Place back into the pan and add the pepper, mushroom and green onion. Cook for about 3 minutes.

 Whisk 2 eggs together in a bowl with a fork, and season with salt and pepper. Heat a large flat skillet on medium heat and spray with non stick cooking spray. Pour the egg out really thin and start to cook on one side, about 2 minutes. Flip the egg over using a large spatula. Add half of the filling mixture on one side of the egg. Top with the shredded cheese and arugula, and fold the other half of the egg on top. Remove from the pan and place on your serving dish or plate, the heat from the mixture and egg will melt the cheese as it cools for a minute. Repeat the steps for the second omelet.