What I love about this omelet from Nancy Harmon Jenkins's Cucina del Sole is its versatility. It's substantial enough to serve as a light supper with a tossed salad or a plate of fresh tomatoes, fresh basil, and mozzarella drizzled with a little extra-virgin olive oil. Of course it would make a stupendous breakfast, brunch, or lunch dish as well. Although the recipe calls for hot cured sausage, you can easily substitute fresh hot or sweet sausage instead.
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