1 cup shredded Provolone Piccante
6 ounces hot Italian sausage, casings removed
1 large leek, thinly sliced - white parts only
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons dried rosemary, crumbled
1/2 cup sliced drained roasted red peppers
salt and pepper, to taste
Saute sausage in heavy large skillet over medium-high heat
until brown (about 5 minutes).
Remove to paper towel and
break sausage into pieces with fork.
Heat 1 tablespoon olive oil
in same skillet.
Add leek and thyme and saute until soft (about
Add salt and pepper to taste. Remove from heat.
Whisk 3 eggs and 1/2 of the crumbled rosemary in small bowl.
Season with salt and pepper. Stir in half of leek mixture.
1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium
Add egg mixture to skillet and swirl with rubber spatula.
Cook until bottom of mixture is light brown and eggs are set on
top, lifting sides of omelette to let uncooked egg flow under,
about 3 minutes.
Remove skillet from heat. Arrange half of
sausage, peppers and cheese on 1/3 of omelette.
side of omelette over filling and roll out onto heated plate.
Repeat with remaining peppers and cheese, forming second