Cook sausage links over medium heat until
done, turning occasionally. Cut into 1/2-inch pieces and set
aside.
Combine eggs, milk, celery salt and pepper
in a small bowl; beat with whisk until well mixed, but not frothy.
Heat 1 tablespoon butter in 8-inch omelet
pan over medium-high heat. Pour in half egg mixture. Cook, gently
lifting edges with a spatula so uncooked mixture flows underneath.
When eggs are almost set, sprinkle half of the omelet with half
the cheese, half the sausage and half the sprouts. Fold omelet;
turn onto serving plate.
Repeat with remaining ingredients. If
desired, garnish with dillweed and fruit on lettuce leaf.
Makes 2 servings.
Recipe and photograph provided courtesy
of Pork, The Other White Meat.
