Big Mouth American Omelet

 Fry sausage links, needing 1 to 1 1/2 links per omelet.In olive oil, sauté 2 medium yellow onions, 3 chopped jalapeno peppers, and chopped mushrooms.Whisk with a fork, 3 large eggs per omelet with 1 tablespoon whole milk, making the omelets one at a time per plate.Clean the skillet free of sauté matter, making sure that it is absolutely non-stick so it’s easy to flip the omelet.  Pour egg mixture into a hot skillet with the heat being medium to medium-high.Ease all the way around the edges, gently, working your way towards the middle.Carefully flip the omelet.After it’s flipped, turn the heat down to a low setting.Fill it.Cover half of the omelet with American yellow cheese.Drizzle with chili sauce.Fold over the non-covered end, slide off onto a plate.Eat it while it’s still nice and hot- cools quickly, don’t miss out!