Stefano's Omelet

This is named after a great restaurant that used to be in Easton, MD.

1/4 lb. cooked Italian sausage, sliced (either hot, sweet or mixed)
1/4 cup diced green pepper
1/4 cup diced red onion
1/4 cup sliced mushrooms
3 eggs beaten with 1 tbsp. milk
1 tsp. crushed red pepper
1 tsp. dry oregano
2 sliced provolone cheese
1/2 cup Ragu Spaghetti sauce

Over medium heat, in a non-stick pan, saute peppers, onions and mushrooms until tender.  Add sausage and herbs, cook until hot.  Add eggs to pan.  Turn pan down to medium and allow eggs to set on bottom.  Flip over and cook until done or slide pan into oven set to broil.  When eggs are done, place cheese in middle and fold over.  Top with sauce.