Candice&#39;s Lasagna Omelet Tasty Recipes

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Candice's Lasagna Omelet

"We want to keep those small quantities of lasagna ingredients while we make a pan of lasagna for dinner. Then we make our omelets some days later. It keeps us from having to prepare dinner the sort of small amount of sausage or open an entire jar of sauce for just a few oz. The yumminess of lasagna in a awesome breakfast form! Serve with garlic toast."

Ingredients :

three eggs, beaten till light and fluffy
2 oz. Bulk Italian sausage
1 teaspoon butter
1 pinch Italian seasoning, or extra to flavor (optionally available)
2 tablespoons ricotta cheese
2 tablespoons spaghetti sauce
2 oz. Shredded mozzarella cheese

Instructions :

Prep : 10M	Cook : 1M	Ready in : 25M

Heat a small skillet over medium-excessive heat. Cook and stir Italian sausage in warm skillet till browned and crumbly, four to 6 mins. Drain and discard grease.
Melt butter in a skillet over medium heat. Pour eggs into skillet and sprinkle with sausage and Italian seasoning. Cook, occasionally lifting side with spatula to permit raw eggs to waft underneath, till omelet is sort of set, four to six mins; flip.
Spread ricotta cheese and spaghetti sauce on top of the omelet; cook till omelet is completely set, three to five mins. Sprinkle shredded mozzarella cheese over the top, fold in half of, and switch to a plate.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it evenly, and make clean-up simpler.

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