Cajun Omelet (4 servings) 8 large eggs - beaten 1/2 pound spicy sausage (usual one large link) - Andouille or Italian work great 1/3 cup sliced mushrooms 1/2 medium onion - diced 1/2 medium bell pepper - diced 1/4 cup green onions - chopped 1 jalapeno - chopped 2 Tablespoon milk 1 Tablespoons Dijon or Creole mustard 1 pinch salt 1 pinch cayenne pepper olive oil In a large fry pan over medium heat, fry and crumble the sausage. Transfer to a paper towel-lined bowl or plate. In the same fry pan, saute the mushrooms, onions and peppers (including jalapeno) with a little bit of olive oil (about a teaspoon) until mushrooms are browned and peppers are soft. As the vegetables cook, mix together the eggs, milk, mustard and spices. Pour egg mixture over cooked vegetables. Sprinkle crumbled sausage over egg mixture. Cook until top of omelet is nearly set. Flip half of omelet over. Cook for one more minute. Transfer to plate. Slice into 4 wedges and serve. This omelet gets a spicy kick from chopped jalapeno, cayenne pepper and spicy sausage. It goes great with toast and grits. Mr Breakfast would like to thank FatherBreakfast for this recipe. Recipe number 1683. Submitted 3/27/2006.