Open Faced Omelet - Feeding the Flock 23

 

2 small potatoes, scrubbed and diced

1 tbsp. butter

3 oz. breakfast sausage

½ green pepper, diced

½ onion, diced

3 large mushrooms, sliced

1 cup chopped mustard greens

4 cherry tomatoes

4 sliced, candied tomatoes

4 eggs, beaten

Add butter and potatoes to cast iron skillet and cook, stirring often for 10 minutes.  Add sausage and cook 5 minutes or until no pink remains.  Toss in peppers, onions, greens and mushrooms and sauté for about 3-5 more minutes.  Pour in eggs and cover.  Let steam and cook 3 minutes or so.  Top with tomatoes and jalapeños.  Serves 2.

Enjoy,

Don't forget to check out the Old Pine Tree.