Baked Sausage and Fontina Omelet Recipe from Italy

Ingredients

• 1 lb (454 g) of cooked and crumbled breakfast sausage
• 1 cup of shredded fontina cheese
• 0.33 cup of minced onion
• 4 eggs
• 2 cups of half and half
• 1 tbsp of diced green pepper
• 0.5 tsp of salt
• 0.25 tsp of sugar
• 0.13 tsp of ground cayenne pepper