1 Tablespoon water
1/4 teaspoon salt
1 Tablespoon butter
1/2 cup breakfast sausage, cooked and drained
1/3 cup chopped onions, cooked until caramelized
1/3 cup finely grated Swiss cheese.
Fresh tomatoes, peeled and diced – 1/3 cup
Orange slices and a strawberry
Put first three ingredients in a medium-sized bowl and beat with hand-held beater until completely mixed and slightly frothy. Set aside.
Heat at medium heat a 9-inch non-stick fry pan and melt the butter until it sizzles. Tilt the pan to grease all areas. Pour in egg mixture and cover for one minute. Remove cover and take a heat resistant spatula and slightly lift the edges of the egg, a portion at a time, allowing the wet egg to spread out and go under the cooked portion. Cover, again, for about 30 – 45 seconds. When the egg is set, layer each ingredient of the filling on half of the circle of egg in the order given. Season with pepper to taste, and then take the spatula and work up edge of the empty side of the egg. Fold this side over the filled half. Cover and let the omelet cook about 30 seconds. Remove the omelet from the pan by tipping the pan onto a serving plate.
Sprinkle with Omelet with tomatoes.
Put a warmed croissant on the plate next to the omelet if desired.
Arrange Orange slices and strawberry to complete the filling of the plate.