Inside-out egg and bacon omelette
Extra lean beef sausages
8 thin, chipolata variety
180 g, (buy 8 x 25g slices), fat trimmed
250 g, halved
60 g, baby
½ cup(s), (125ml)
80 g, (⅓ cup)
2 x 3 second spray(s)
- Heat oil in a large frying pan over medium-high heat. Cook sausages and bacon, turning, for 5 minutes or until browned and sausages are just cooked through. Add tomato and cook for 2 minutes or until tomato is lightly browned. Remove pan from heat. Halve sausages lengthways.
- Combine rocket and juice in a bowl. Season with salt and pepper.
- Whisk eggs and milk in a jug until well combined. Season with salt and pepper. Lightly spray a small, clean non-stick frying pan with oil and heat over medium-high heat. Pour one-quarter of the egg mixture into pan and cook for 30 seconds or until base of omelette is set. Using a spatula, draw edges of omelette into centre to allow uncooked egg to run underneath. Continue for 2-3 minutes or until egg is nearly set.
- Place 2 slices bacon, 4 sausage halves and one-quarter of the tomato over half the omelette. Fold omelette over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining egg mixture, bacon, sausage and tomato to make 4 omelettes. Serve omelettes scattered with extra rocket, with chutney and rocket salad.