This is a big, somewhat messy sandwich, depending on the amount of sausage and peas you include (I like to include a lot of both, as you can see). I like that’s it unapologetic and hearty. I used half of a Turkish loaf that we picked up from COBS Bread, a local chain; it’s light and slightly salty. You can substitute with ciabatta.
2 eggs, beaten
1 smoked sausage, sliced (1/2 sausage for a smaller serving)
peas (desired amount)
sharp white cheddar, sliced
1/2 Turkish loaf
Saute the sausage and peas, then pour the eggs over top. Add the cheddar. You can flip the omelette when the bottom half is cooked, or finish it off with steam by covering the top of the pan.
Slice the bread in half and place the omelette in between.