Sausage and mushroom rolled omelet

PORTIONS: 4 to 6


-2 sweet Italian sausages, the flesh only

-15 ml (1 tablespoon) vegetable oil

-225 g (1/2 lb.) sliced ​​white mushrooms

-6 eggs

-1/4 cup (60 mL) cream 15% or 35%


1- Place the rack in the center of the oven. Preheat the oven to 200 ° C (400 ° F). Butter and line a 33 x 23 cm (13 x 9 “) rectangular baking paper with parchment paper, leaving the paper on the longer sides. Butter the paper.
2- In a large skillet over high heat, cook the sausage meat in the oil by crumbling it with a wooden spoon. Add the mushrooms and continue cooking for 3 minutes or until the mixture is golden brown. Remove from fire.
3- In a bowl, whisk the eggs with the cream. Salt lightly. Pour into the mold. Bake 3 minutes. Spread the sausage and mushroom mixture over the surface of the omelet, leaving a 1 inch (2.5 cm) gap on the longer sides. Continue baking 5 minutes or until eggs are completely cooked.
4- Pass a thin blade between the omelet and the mold. Roll the omelet from the long side, lifting the paper. Be careful, it’s hot. Remove the omelet from the pan and place on a serving platter.

Leave a Reply

Your email address will not be published. Required fields are marked *