Mushroom Sausage Omelets

10 eggs
1/4 to 1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 to 4 garlic cloves, minced
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
1/2 cup bulk Italian sausage, cooked and drained
1/2 cup sliced fresh mushrooms

In a large bowl, whisk eggs. stir in the parsley, Parmesan cheese, garlic and pepper. Coat a 10-in. skillet with 1 tablespoon oil; place over medium-low heat. Add half of the egg mixture, sausage and mushrooms.

As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are completely set, fold omelet over. Repeat for second omelet. Makes 2 omelets (4 servings).