Photo of Egg and sausage rolls by WW

Egg and sausage rolls

6
5
5
SmartPoints® value per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
2
Difficulty
Easy
A perfect weekend breakfast! Filled with grilled mushrooms, fresh parsley and sausage rolled up in an egg omelette.

Ingredients

Extra lean beef sausages

144 g, (2 x 72g)

Olive oil

1 tsp

Mushrooms

200 g, thinly sliced

Fresh flat-leaf parsley

cup(s), chopped

Egg(s)

2 medium

Skim milk

cup(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook sausages, turning, for 6–8 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean.
  2. Meanwhile, heat oil in another non-stick frying pan over high heat. Cook mushrooms, stirring, for 5 minutes or until golden. Stir in parsley.
  3. Whisk eggs and milk in a bowl until combined. Season with salt and pepper. Lightly spray cleaned pan with oil and heat over medium heat. Add egg mixture and cook for 30 seconds. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg mixture to run underneath. Continue doing this until egg mixture is nearly set.
  4. Slide omelette onto a board and cut in half. Place a sausage on each omelette half and roll to enclose. Serve with mushrooms.

Notes

SERVING SUGGESTION: Tomato sauce.