PIZZA OMELET

8 eggs
1/2 pound bulk sausage, browned and drained
3/4 bell pepper, chopped fine
1 medium onion, chopped fine
1/2 cup chopped green onion tops
1 (4 1/2 ounce) jar chopped mushrooms, drained
2 cups grated Cheddar cheese

Over very low heat, in a 12-inch black-iron skillet coated with
nonstick cooking spray, break in the eggs (not beaten). Sprinkle
browned sausage to cover all eggs lightly. Sprinkle bell pepper,
onions and mushrooms over eggs. Cover entire skillet with grated
cheese. Let cook very slowly until the egg yolks and vegetables are
done. Slice into one-egg portions to serve.

Serves 4.