Savory Sausage Loaded Omelet with Gruyere, Mushrooms, & Chard

 One bite of this savory sausage loaded omelet with gruyere, mushrooms, and Swiss chard, and you will know it is not intended for breakfast.   In fact, technically, the omelet part, is just meant to hold all the savory goodness together. 

Let's start with the good stuff.

Savory Sausage Loaded Omelet

 Okay, it is all good! So, let's just start with the yummy goodness folded inside the egg. How does about a third of a pound of sausage, mixed with garlic, thyme, sautéed chard and marinated mushrooms, all enveloped in melted gruyere cheese sound? Pretty incredible, right? 

I mean, you can't tell me that omelet doesn't sound incredible!

 So, why is this creamy, savory sausage loaded omelet not intended for breakfast? Well, for one thing, it doesn't taste anything like breakfast. I mean, yes. It has eggs, and mushrooms, and sausage, all things you would think of when you think of an omelet. However, with the rich gruyere, and the addition of garlic and thyme, it actually feels like you are eating a fancy lunch or dinner. Plus, with the substantial amount of fat this omelet has, it is much heavier and more suited for dinner.  

Here is the thing I love so much about this omelet.

 It tastes so different and unique from any other dinner I've had. The rich, melted gruyere and the hint of thyme and garlic just blend perfectly with the sausage. And, with how the egg is cooked, if you don't want to use a fork and knife, you could technically pick it up and eat it like a taco, which just makes it all the more fun to eat. Enjoy! 

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Ingredients

• 1 lb Country Pork Ground Sausage (12 oz Cooked)

• 8 Large Eggs, Beaten

• 1 Bunch Swiss Chard (270 grams or 7 1/2 Cups), Chopped Roughly

• 8 oz Baby Bella Mushrooms, Sliced

• 1 tsp Lemon Juice

• 1 tsp Thyme

• 1 TBSP Garlic Paste

• 4 oz Gruyere Cheese

• Oil, or Oil Spray for Pan

Instructions

Pork

1. Cut ground pork into small rectangles, so that you make sausage links.

2. Place in pan on high heat, and fry until completely cooked through. Turn as needed.

3. Remove from heat.

4. Cut into slices and set aside.

Swiss Chard

1. Wash chard.

2. Remove stems and throw away.

3. Tear chard into rough pieces.

4. Place in pan with some oil and begin sautéing.

5. Once the chard has softened a bit, add garlic paste and lemon juice.

6. Sauté for a few more minutes, and then remove from heat.

7. Place chard in bowl and set aside.

Mushrooms

1. Place mushrooms in pan with a little bit of oil.

2. Add thyme.

3. Sauté until cooked.

4. Remove from heat, and add to the bowl with Swiss chard.

Omelet

1. Beat eggs in a bowl.

2. In a medium pan, place two beaten eggs in pan and cook on low-medium heat.

3. Swirl pan a little to make sure eggs are cooking evenly.

4. Cover pan with aluminum foil. This allows the eggs to cook on the bottom and the top, removing the need to flip the eggs.

5. Eggs are done when you can shake the pan and the egg crepe moves easily.

6. Place an ounce of the cheese on one side of the omelet.

7. Add a quarter of the sliced sausage on top of the cheese.

8. Add a quarter of the sautéed vegetables over the sausage.

9. Fold the omelet over, too close it.

10. Remove from heat.

11. Repeat steps two through ten until you have built all four omelets.

Notes

1. You can cook the chard and mushrooms at the same time, however I find that because chard takes up so much room, that it is just easier to cook separately.