• 6 eggs
• 60 mL (1/4 cup) 15% or 35% cream
• Salt and fresh ground pepper, to taste
• 45 mL (3 tbsp.) butter
• 375 mL (1 1/2 cups) fresh vegetables of your choice, thinly sliced (green peppers, mushrooms, onions, spinach, broccoli, tomatoes, etc.)
• 4 to 6 Lafleur Fresh Pork and Beef Sausages, cooked and sliced
• 250 mL (1 cup) grated Swiss cheese

1. Beat eggs and cream. Add salt and pepper to taste. Set aside.
2. In a large non-stick pan, melt 30 mL (2 tbsp.) of butter and sauté vegetables for 2 to 3 minutes. Set aside in a bowl.
3. Melt rest of butter in pan. Pour egg mixture into pan and cook over low heat. Do not stir.
4. Once omelet is almost fully cooked, put sautéed vegetables in the centre of the omelet. Add sausages and grated cheese. Fold in two and cook for about 4 minutes or until desired consistency is reached.
5. Cut into four portions.

Serve immediately with small pan-fried potatoes.