CHORIZO SAUSAGE OMELETS WITH SAUSAGE ONION SAUCE

5 ounces Chorizo sausage, chopped
1/4 cup chopped green onion
6 eggs
1/4 teaspoon dried oregano, divided use
Salt and pepper
2 teaspoons olive oil

Preheat oven to 200 degrees F.

Cook sausage in heavy skillet over medium heat until cooked through, breaking sausage into small pieces. Remove from pan with slotted spoon and drain as necessary. Remove 1/4 cup sausage and set aside for sauce.

Add green onions to hot pan and saute until tender. Remove from pan and mix with sausage. Hold warm in a 200 degree F oven.

FOR EACH OMELET:
Whisk 3 eggs and 1/8 teaspoon oregano together in a small bowl. Season with salt and pepper.

Heat an empty nonstick 8-inch omelet pan over medium heat. Add 1 teaspoon olive oil and tilt pan to coat the entire surface. Pour egg mixture into pan and scramble until the eggs are slightly coagulated (slightly thickened with a syrupy texture.)

Place 1/3 cup reserved sausage and onion mixture onto 1/2 of omelet. Cook until eggs are set.

Fold one half of omelet over the filling. Roll or flip omelet onto heated plate.

Repeat with remaining ingredients for second omelet. Hold omelets in oven while preparing sauce.

SAUSAGE ONION SAUCE:
1 teaspoon unsalted butter
1 teaspoon flour
1/4 cup chicken stock
2 tablespoons light cream
1/4 cup reserved cooked and crumbled Chorizo sausage
1 tablespoon sliced green onions (green tops preferred)

Melt butter in a small skillet. Add flour and stir to make smooth. Stir in stock and cream. Stir and cook until thickened. Stir in sausage and heat well.

Spoon sauce across omelets. Garnish with sliced green onions tops

Makes 2 omelets
Source: National Hot Dog and Sausage Council