Roasted tomato, Chicken sausage and Mozzarella Omelet

This dish is quickly becoming a Brunch favorite at the Lobby! Be sure to stop by and try it for yourself! We serve brunch Saturday from 11-3 and Sunday from 10-3. I will also be making this recipe on Denver’s ABC 7  on 3/7/10 during the 7 am hour.

5 pieces roasted tomato
2 chicken sausage links (sliced)
2 oz fresh mozzarella
3 eggs
1 tb cream

Roasted Tomato
2 tb olive oil
1 tb chopped basil
1 clove garlic chopped
2  roma tomatoes

Cut tomato into quarters.  Toss with other ingredients, place on oven tray. Roast in over at 275 degrees for 1 ½ hours or until roasted.

Whisk eggs and cream in small bowl.

In small sauté pan place chicken sausage and brown. Add Roasted tomatoes. Heat a small non-stick pan with 1 tb oil coating the pan. Pour egg mixture in to pan. Using a rubber spatula move the outer part of the eggs toward middle of pan after about 1 minute of cooking. Carefully flip the egg over, continue cooking for about 2 minuets. Fill half of omelet with sausage mixture, top with mozzarella cheese and fold over.