Wild Rice Mushroom Omelet

• 1/2 pound bulk pork sausage
• 1 medium onion, chopped
• 1 celery rib, finely chopped
• 2 tablespoons butter
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1-1/2 cups cooked wild rice
• 1 teaspoon dried parsley flakes
• 14 eggs
• 1/2 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 1 teaspoon chicken bouillon granules
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 cup cubed process cheese (Velveeta)
• Minced fresh parsley, optional

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley.
2. In a large bowl, whisk 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.
3. 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.

pork sausage, onion, celery, butter, mushroom stems, rice, parsley flakes, eggs, water, salt, pepper, butter, chicken bouillon granules, flour, milk, process cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/wild-rice-mushroom-omelet/ (may not work)