Danish Sausage and Smoked Monterey Jack Cheese Omelet

Source: The Ballard Inn, Los Olivos California

1 Danish sausage (about 3 ounces), sliced
1 tablespoon butter
3 medium mushrooms, sliced
1 green onion, diced
1/2 teaspoon fresh thyme, finely chopped
2 ounces smoked Monterey Jack cheese, grated
3 large California Fresh Eggs

Sauté sausage and mushrooms in butter for 2 -3 minutes until lightly browned. Add onion and thyme and sauté for another minute. In separate pan, prepare omelet and before folding sprinkle with sautéed vegetables and grated Smoked Monterey Jack Cheese. Fold and serve.