Cook sausage links over medium heat until done, turning occasionally. Cut into 1/2-inch pieces and set aside.
Combine eggs, milk, celery salt and pepper in a small bowl; beat with whisk until well mixed, but not frothy.
Heat 1 tablespoon butter in 8-inch omelet pan over medium-high heat. Pour in half egg mixture. Cook, gently lifting edges with a spatula so uncooked mixture flows underneath. When eggs are almost set, sprinkle half of the omelet with half the cheese, half the sausage and half the sprouts. Fold omelet; turn onto serving plate.
Repeat with remaining ingredients. If desired, garnish with dillweed and fruit on lettuce leaf.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 2|
|Calories from Fat: 1308 (74%)|
|Amt Per Serving||% DV|
|Total Fat 145.3g||194 %|
|Saturated Fat 48.7g||243 %|
|Monounsaturated Fat 59.7g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 2339.9mg||720 %|
|Sodium 2505.9mg||86 %|
|Potassium 1357.7mg||36 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.9g|
|Protein 106g||151 %|
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Calories per serving: 1761
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