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Photo of Inside-out egg and bacon omelette by WW

Inside-out egg and bacon omelette

Total Time
35 min
10 min
25 min
Grilled tomatoes, sausage, bacon and rocket makes a meat-lovers dream breakfast.


Olive oil

2 tsp

Extra lean beef sausage

8 thin, chipolata variety

Shortcut bacon

180 g, (buy 8 x 25g slices), fat trimmed

Cherry tomatoes

250 g, halved


60 g, baby

Lemon juice

1 tbs


6 medium

Skim milk

½ cup(s), (125ml)

Tomato chutney

80 g, (⅓ cup)

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. Combine rocket and juice in a bowl. Season with salt and pepper.
  3. 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.
  4. 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.