Directions

For the red pepper sauce

1. Roast red peppers in the oven on the broil setting or over a gas flame until the skin is charred. Place charred peppers in a bowl and cover for 15min. Remove skin from peppers by peeling it away with a damp towel or under running cold water. Discard seeds and rough chop peppers.

2. In a blender combine the garlic confit, salt, pepper, olive oil and roasted peppers and blend till smooth.

For the sausage

1. In a cast iron skillet on medium heat, cook the sausage for about 7min on each side with the lid on . Once the sausage is cool enough to handle, cut into quarters length wise and then dice into quarter inch pieces.

For the omelette

1. Medium dice the onion and cook in a cast iron skillet on medium high heat till just translucent. Combine the sausage pieces, cooked onion and cheddar cheese on a sheet tray and put in the oven for 10 to 15 minutes at 350F or until hot and cheese melted.

2. In a mixing bowl, whisk 3 eggs together. Heat a non stick pan on medium heat and add veg oil and eggs. Stir the eggs with a silicon spatula till nearly fully cooked. Place the pan in the oven to finish cooking 1 to 2 minutes. Remove from oven and slide the omelette onto a serving plate. Add filling to the center of the omelette and fold. Top with sauce and serve.