1

Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Cook the sausage and bacon, turning, for 5 minutes. Add the tomatoes and cook for 2 minutes. Remove from the heat and halve the sausage lengthways.

2

Combine the rocket and lemon juice in a bowl, season to taste and set aside.

3

Whisk together the eggs and milk in a jug, then season. Lightly mist a small nonstick frying pan with cooking spray and set over a medium-high heat. Pour the egg mixture into the pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre to allow any uncooked egg to run underneath. Cook for a further 2-3 minutes, until almost set.

4

Arrange the sausage, bacon and tomatoes over half the omelette and fold over to enclose the filling.

5

Slide onto a plate, and serve with the rocket and chutney.