Egg and sausage rolls
5 - 7
PersonalPoints™ per serving
A perfect weekend breakfast! Filled with grilled mushrooms, fresh parsley and sausage rolled up in an egg omelette.
Extra lean beef sausages
144 g, (2 x 72g)
200 g, thinly sliced
Fresh flat-leaf parsley
⅓ cup(s), chopped
2 x 3 second spray(s)
- 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.
- Meanwhile, heat oil in another non-stick frying pan over high heat. Cook mushrooms, stirring, for 5 minutes or until golden. Stir in parsley.
- 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.
- Slide omelette onto a board and cut in half. Place a sausage on each omelette half and roll to enclose. Serve with mushrooms.
SERVING SUGGESTION: Tomato sauce.