Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and your choice of veggie cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. Put all in the buttered baking dish. 1 cup of Gruyere cheese and 1/4 cup of parsley add to veggies in baking dish
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds.in blender . Pour the batter into the prepared pan. remaining Bake for 20 to 30 minutes or until golden brown. (oven's vary so watch this one after 20 minutes)
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving. if your cooking for 2 or 4 this last all week in fridge & good cold or room temp or reheat in microved 45 to 60 seconds
Cook's Note: To make 4 individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.
Serve with fresh fruit juice, freshly brewed coffee or in Devin's case a cappuccino served by her wonderful husband Ronn Moss.