In a 12-inch skillet brown and heat sausage. Remove from skillet, slice into diagonal pieces, return to skillet and cover to keep warm.

​Whip eggs until foamy and pale yellow. Add salt and pepper to taste. With large, heavy-bottomed skillet, heat to medium temperature and coat with clarified butter (unsalted butter may be used). When a drop of water hisses in the butter it is ready. Pour in the eggs. Allow eggs to set for about 1 minute.

​Using heat resistant rubber spatula, carefully push the edge of the eggs into the center of the pan, while tilting the pan to allow uncooked egg to run underneath. Avoid browning by lowering the heat or moving the pan off the heat briefly to cool. Repeat until all of the egg mixture is cooked. If you prefer your omelet well-cooked, flip the eggs and cook for another 30 seconds.

​In a small saucepan over medium heat, warm the red beans.

​Reserving 1/2 cup each of red beans and cheese for garnish, add the red beans to the almost cooked eggs and then add the cheese. Using your spatula fold over into a half moon.Garnish with the remaining red beans, Cheddar cheese and green onions. Serve the sausage on the side.

​Note: Use a blender or immersion blender to whip your eggs, this will add air resulting in a light fluffy omelet. To make sure your omelet does not brown yet cooks all the way through, use a low flame and cover pan to set the eggs. Add your ingredients, return the lid until the cheese has melted then flip over your omelet.