Mexican Sausage Omelet - cooking recipe

Ingredients

3/4 pound pork sausage
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon Mexican chili powder
1/2 teaspoon smoked paprika
1/2 red bell pepper, cut into matchsticks
1/2 yellow bell pepper, cut into matchsticks
1/2 medium onion, chopped
1 jalapeno pepper, seeded and minced
6 eggs, divided
3 dashes half-and-half, divided
3 tablespoons butter, divided
1/2 cup freshly grated mozzarella cheese, or to taste, divided

Preparation

Heat a skillet over medium-high heat. Add sausage, cayenne pepper, red pepper flakes, chili powder, and paprika. Cook and stir until sausage is halfway browned, 2 to 3 minutes. Add red bell pepper, yellow bell pepper, onion, and jalapeno pepper. Saute until sausage is no longer pink and peppers are slightly softened, about 5 minutes more. Drain and discard grease; transfer sausage mixture to a bowl.
Whisk 2 eggs with a dash of half-and-half in a bowl. Wipe the same skillet clean; add 1 tablespoon butter and heat over medium-low heat. Add eggs. Cook until edges start to harden, 1 to 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan.
Sprinkle cheese over the omelet; top half with 1/3 of the sausage mixture. Flip over to fold and cook until set, 2 to 4 minutes. Transfer omelet to a plate.
Repeat steps 2 and 3 with the remaining eggs, half-and-half, butter, and sausage mixture to complete the remaining 2 omelets.