Perfect for a special Saturday morning breakfast. Serve with fruit, muffins and fresh coffee or hot tea.

Sausage Sprout Omelet

4 sausage links
4 large eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon celery salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter or margarine
1/4 shredded cheddar cheese (2-ounces)
1/4 cup fresh bean sprouts
Fresh dillweed, optional
Fresh strawberries, optional
Sliced kiwifruit, optional
Sliced nectarines, optional
Lettuce leaves, optional

1. Cook sausage links over medium heat until done, turning occasionally. Cut into 1/2-inch pieces and set aside.
2. Combine eggs, milk, celery salt and pepper in a small bowl; beat with whisk until well mixed, but not frothy.
3. Heat 1 tablespoon butter in 8-inch omelet pan over medium-high heat. Pour in half egg mixture. Cook, gently lifting edges with a spatula so uncooked mixture flows underneath. When eggs are almost set, sprinkle half of the omelet with half the cheese, half the sausage and half the sprouts. Fold omelet; turn onto serving plate.
4. Repeat with remaining ingredients. If desired, garnish with dillweed and fruit on lettuce leaf.

Makes 2 servings.

Recipe and photograph provided courtesy of Pork, The Other White Meat.