Ingredients:

• 3 eggs

• 3 tbsp milk

• 1 tsp garlic powder

• 1 tsp parsley

• 1 tsp smoked paprika

• 1 tsp coarse ground black pepper

• 1 tbsp chia seed

• 2 tbsp nutritional yeast

• 1 link of apple sage field roast grain sausage

• 2 cups chopped broccoli

• 3 oz grated cheddar cheese

• Extra virgin olive oil, for drizzling on top

• Cholula Hot pepper Sauce, for drizzling on top

• 1 pink grapefruit or other fruit, sliced (optional)

Directions:

Preheat a skillet on medium heat and add a bit of cooking oil. Add the chopped field roast and cook for 2-3 minutes undisturbed to promote browning on the cooking side.

While the field roast is frying, crack your eggs into a mixing bowl, then add the milk, seasonings & nutritional yeast, and whisk vigorously to combine. set the mixture aside.

Now, flip the field roast pieces onto the other side to brown, nd add the broccoli to the pan. cook for another 2-3 minutes, undisturbed, until the broccoli  become tender and the field roast browns.  Remove cooked filling from pan. Set aside.

Add a light layer of oil or cooking spray to the same pan. At this point, quickly whisk the chia seeds into the egg mixture just before preparing to cook the eggs so the chia seeds don’t sit too long in the the egg mixture, making it thicker.

Cook egg mixture on medium low until it just begins to set. Next, arrange the field roast/broccoli filling on one side of eggs in pan, reserving a bit for the top of the finished omelet. Add a bit of your cheese and hot pepper sauce on top of the filling side. use spatula to carefully flip the other side up and over to cover the filling.

Top with reserved filling and more cheese.  Cover with lid or foil and cook on lowest setting for 1-2 minutes or until cooked through and cheese has melted.

Remove omelet from pan to a plate, then lightly drizzle a bit more of your selected pepper sauce on top. Finish off with a drizzle of extra virgin olive oil. Serve with fruit.