Pepper, onion and sausage omelets

1/2 red pepper, chopped
1 small onion, chopped
2-3 white mushrooms, sliced
1/2 cup breakfast sausage, cooked and crumbled
1 Tbsp olive oil
6 eggs
1/2 cup milk
1/4 Trappista cheese, shredded (can use Gouda or Cheddar)
1/4 tsp salt
pinch pepper
sour cream



Heat olive oil over medium heat in a large frying pan. Add sausage and veggies, cooking until red pepper is just beginning to soften.

In a bowl, beat the eggs, then mix in the milk, salt and pepper. Pour over the veggies in the frying pan. Sprinkle cheese on top.

Reduce heat to medium-low. As eggs set, lift edges, letting uncooked portion flow underneath. Once done, serve immediately with a dollop of sour cream.