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1
Saute sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes.
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2
Using slotted spoon, transfer sausage to paper towels.
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3
Add mushrooms to skillet and saute until golden brown, about 8 minutes.
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4
Season mushrooms to taste with salt and pepper.
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5
Transfer mushrooms to bowl.
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6
Heat 1 tablespoon olive oil in same skillet.
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7
Add leek and thyme and saute until very soft, about 6 minutes.
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8
Season leek mixture to taste with salt and pepper.
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9
Remove from heat.
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10
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl.
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11
Season with salt and pepper.
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12
Stir in half of leek mixture.
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13
Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat.
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14
Add egg mixture to skillet and swirl with rubber spatula.
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15
Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes.
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16
Remove skillet from heat.
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17
Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet.
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18
Fold one side of omelet over filling and roll out onto heated plate.
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19
Garnish with rosemary sprig.
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20
Repeat with remaining mushrooms, peppers and cheese, forming second omelet.
