Sausage, Mushroom & Tomato Omelette Recipe

Our gorgeous Chicken Harissa Sausages are on special offer this week - made with fresh chicken thigh meat and gently seasoned with harissa and marjoram. With this week’s recipe, we’ve gone with a more filling breakfast option, which we think would be perfect for these special sausages. Enjoy! 

INGREDIENTS

4 eggs

1/4 cup cream (milk is fine if you do not have any)

1 sausage link

1/2 cup sliced mushrooms

1/2 cup sun dried tomatoes

cheese

METHOD

1.    Turn the stove on medium. Butter two pans and put them on the stove. Get a little bowl and mix the eggs (hand mix them). Once you are done, add the cream (or the milk) to the eggs and mix them together.

2.   Set the mixture aside. Cut the sausage link to desired size and put them in one of the pans. Cut the mushrooms into fourths and put them in the pan with the sausage. Once they are done cooking, put them in a bowl. Note: the sausage should be half way cooked. If you are not done cutting the mushrooms when the sausage is halfway cooked, turn it on low. Remember to turn it back on medium!

3.   Take the second pan and put the egg mixture in the pan, covering the hole pan. let it cook for about 4 minutes. Add cheese on the eggs. Note: Take your spatula and push the eggs on the side of the pan and push it in the pan. While you are doing that hold the pan a little bit downwards so the liquid cooks.

4.   Add the mushrooms, sausage, and tomatoes on ONE SIDE ONLY. Flip the side with nothing on it on top of the other side. cook about 30 seconds more. Tip: Slide the omelette off the pan by tipping the pan over slowly.

Recipe originally found here: https://www.bbcgoodfood.com/user/4892856/recipe/sausage-mushroom-and-tomato-omelet