ON OVEN-BAKED OMELETTES

I had a large link of sweet Italian sausage and 8 pastured eggs lying around and wondered what to do with them. I looked up "sausage omelettes" and encountered this.

I didn't have any milk or onion, and only cheddar cheese. Fine, milk and onions are usually optional for cooked eggs, and I would just wing it with the cheese.

The dish baked beautifully in a 9-inch cast-iron skillet, but I learned a few things that would turn this into a spectacular small dish for 4 (also works well as 2 hearty helpings for dinner).

• The cooking time says 20-30 minutes in a 400-degree oven. If using pastured eggs, think about pulling the whole thing out of the oven at 20 minutes -- the 5-minute difference dries the eggs out.  Why?  In my experience with them, pastured eggs are firmer, creating a denser omelette finish, which brings me to points about creaminess and moisture...
  
• Use milk.
• I think the addition of the mozzarella would have added a moist cheesiness that cheddar just doesn't provide.