Italian Stacked Omelet - Ohio Eggs

Ingredients

Vegetable oil

1/2 cup finely diced onion

3 cloves garlic, minced

Salt and pepper, to taste

12 Ohio eggs

1/2 lb ground North Country Charcuterie Hot Italian Sausage

1 cup shredded Mozzarella cheese

1 cup shredded Parmesan cheese

1/2 cup marinara sauce, plus more for serving

Optional: Chopped basil or Italian flat leaf parsley for garnish

Directions

Heat 2 teaspoons of oil in a skillet and sauté the onions and garlic for 2-3 minutes. Add the sausage to the pan and cook until cooked through. Drain off any excess fat and let mixture cool to room temperature.
Crack the eggs into a bowl and whisk to combine. Season the eggs with salt and pepper.
Add the cooled sausage mixture to the eggs and stir.
In a 8-9 inch skillet heat 1 teaspoon of oil. Using a ½ cup ladle pour in the egg/sausage mixture into the pan. Swirl the pan so egg mixture covers the bottom of the pan. Tilt the pan as you cook to let any uncooked egg hit the hot pan. Cook until eggs are set. Slide the omelet onto a serving platter. Top the first omelet with 2 tablespoons of mozzarella and 2 tablespoons of Parmesan cheese. Repeat this process for seven more omelets. You should have a total of eight layers.
Top the omelet stack with about ½ cup of the marinara sauce and and garnish with chopped basil or parsley. Slice as you would for a cake and serve with an extra dollop of marinara.