This could be called a quiche if it was in a baked shell, I suppose.  I made it up one weekend for lunch as I was trying to use up some excessive amounts of cheese and eggs ready to go past their expiration date.  It was super duper yummy.

1 lb breakfast sausage
5 scallions, sliced (both white and green parts)
1 package mushrooms, sliced
1-2 vine ripened tomato
6 oz cream cheese, chunked up
1/2 package shredded cheddar cheese
3 oz dubliner cheese, shredded (or similar hard aged salty cheese – Parmesan, Romano)
6 eggs
1/2 cup sour cream
1-2 tsp fresh thyme, minced
salt and pepper to taste

Brown and crumble the sausage in an oven safe large skillet.  When almost done add the cut up mushrooms.  Cook for a few minutes more and then add the scallions.  Meanwhile have small children crack the eggs and mix with the sour cream, thyme, salt and pepper.  Add the eggs and cheese to the sausage mixture.  Mix up to distribute everything evenly and put in 350 degree oven for a half hour.  While cooking, cube the tomato.  When done, put the tomato on top of the omelette, cut and serve.