Tasty Tuesday: Wild Rice Mushroom Omelet

This recipe comes from the Spring 2009 Taste of Home Cooking show magazine.  The recipe made a ton so we were able to eat off of it for 3 breakfasts.  Yay for leftovers! :)

Wild Rice Mushroom Omelet

1/2 lb. bulk pork sausage
1 medium onion, chopped
1 celery rib, finely chopped
2 tbsp butter
1can (4oz) mushroom stems and pieces, drained
1 1/2 cups cooked wild rice
1 tsp dried parsley flakes
14 eggs
1/2 cup water
1/4 tsp salt
1/8 tsp pepper

cheese sauce:
2 tbsp butter
1 tsp chicken bouillon granules
2 tbsp all-purpose flour
1 cup milk
1/4 cup velvetta (we used cheddar and it was good)
minced fresh parsley, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain.  Remove and set aside.  In the same skillet, saute onion and celery in butter until tender.  Add mushrooms; heat through.  Stir in the sausage, wild rice and parsley flakes.

In a large bowl, wisk eggs, water, salt and pepper.  Heat an 8-in. nonstick skillet coated with cooking spray over medium heat.  Add 1/2 cup egg mixture.  As eggs set, lift edges, letting uncooked portion flow underneath.  When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds.  Remove and keep warm.  Repeat to make six more omelets.

For cheese sauce, melt butter in a saucepan over medium heat.  Stir in bouillon until dissolved.  Stir in flour until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat to low; stir in cheese until melted.  Drizzle over omelets.  Sprinkle with parsley if desired.

Yield:  7 omelets