Omelet For Two

• 1/2 cup sliced fresh mushrooms
• 2 tablespoons butter, divided
• 1/4 pound bulk pork sausage
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 1/8 teaspoon salt
• Pepper to taste
• 1/2 cup sour cream
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter

1. In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm.
2. In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.

mushrooms, butter, pork sausage, flour, milk, salt, pepper, sour cream, eggs, milk, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/omelet-for-two/ (may not work)