3 T. water
Butter
½ C. grated Parmesan cheese
Place sausage links in pan with ½ inch water. Bring to boil and cook until water has nearly evaporated and sausages are browned. Turn frequently. Drain sausages and slice ½ inch thick. Heat oil and butter in ovenproof frying pan over medium heat. Saute onion, garlic, and peppers until soft. Add sausage, potatoes, tomatoes, herbs, salt and pepper. Saute for 2 minutes.
Beat eggs lightly with water. Pour into buttered frying pan with other ingredients and cook over medium heat until bottom of omelet is set and browned.
Sprinkle with cheese. Place pan under preheated boiler until top is puffed and browned. Cut into wedges and serve.
GARNISHING WITH EGGS
1. Sliced hard-cooked eggs provide color and nutrition to a sandwich plate, salads, and green vegetables. A dash of paprika makes them even more colorful.
2. Sieved eggs can be applied in ribbons with a cake decorator to molded salads.
3. Chopped eggs yolks can be sprinkled on cream sauce coverings for added flavor and color.