Ingredients
8
eggs
2
teaspoons olive oil
2
cups shredded Cheddar cheese (8 oz)
1/2
lb bulk breakfast pork sausage
1 1/2
cups frozen Italian Herb vegetables
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 425° F. Lightly spray bottom only of 9-inch pie plate with cooking spray.
In medium bowl, beat 4 of the eggs with fork; add salt and pepper to taste. In 9-inch omelet pan or skillet, heat 1 teaspoon of the olive oil over low heat. Add eggs; swirl pan to coat bottom with eggs. Once eggs begin to firm up, use rubber spatula to lift uncooked to bottom of pan. Slide omelet into pie plate. Top omelet with 1 cup of the cheese.
In 10-inch skillet, cook sausage until thoroughly cooked and no longer pink, using wooden spoon to break up and crumble. Add frozen vegetables; cook 3 minutes longer or until thoroughly heated. Drain and discard any excess liquid. Spoon sausage mixture onto omelet in pie plate. Top with remaining 1 cup cheese.
Make second omelet using remaining 4 eggs and adding salt and pepper to taste. Slide into pie plate.
Unroll pie crust; place over filling. Flute pie crust edge; cut small slits in several places in crust to vent.
Bake 12 to 15 minutes or until crust is golden brown. Cool 5 minutes before serving.
