Italian Recipe

Cook sausage

Heat 1 teaspoon olive oil in a 10-inch nonstick skillet over medium heat. Add the Italian sausage (break into small pieces) and cook, stirring occasionally, until no longer pink and lightly browned, about 5–7 minutes. Use a slotted spoon to transfer sausage to a bowl and leave any rendered fat in the pan.

Sauté onion and garlic

If the pan is dry, add the reserved 1 teaspoon olive oil. Add diced onion and sauté over medium heat until softened and translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add home fries

Add the cooked home fries to the skillet with the onion and garlic. Increase heat slightly to medium-high and press potatoes into an even layer. Cook without stirring for 2 minutes to develop a light crust, then stir and cook another 2 minutes until heated through and lightly crisped. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir the cooked sausage back into the potato mixture and fold in chopped parsley. Transfer filling to a small bowl and wipe the pan lightly with paper towel.

Combine diced plum tomatoes with 1/8 teaspoon salt and a pinch (1/16 tsp) of black pepper in a small bowl. If using basil, add sliced basil now. Drain any excess liquid before adding to the omelette to avoid sogginess.

Shred or tear fresh mozzarella and have it ready. Keep this mixture next to the cooked potato-sausage filling to assemble quickly once the eggs are ready.

Whisk eggs

In a small bowl, whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper until blended and slightly frothy.

Heat pan and add butter

Return a clean 8–10 inch nonstick skillet to medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams and coats the pan but before it browns.

Cook eggs

Pour the egg mixture into the pan and let it sit undisturbed for 10–15 seconds. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the omelette is nearly set but still slightly glossy on top, about 1½–2 minutes total.

Add fillings

On one half of the omelette, evenly distribute the warm potato-sausage mixture (about 1 cup) in a thin layer, then top with the diced, drained plum tomatoes and scatter the 3/4 cup shredded fresh mozzarella over the fillings.

Finish cooking and fold

Cook for another 30–45 seconds until the cheese begins to soften and the egg is fully set but still moist. Use the spatula to fold the empty half of the omelette over the filled half and gently press to seal. Slide the omelette onto a plate, seam-side down.

Garnish and serve

Sprinkle the assembled omelette with grated Parmesan and extra basil leaves if desired. Serve immediately while hot.