Smoked Sausage and Chestnut Mushroom Omelette

1. 1

   Begin by cracking the eggs into a bowl and adding the milk.

2. 2

   Season well with plenty of pepper and whisk together until totally combined and mixture is light with slight frothy bubbles on the top.

3. 3

   Add the oil to an 8 skillet or frying pan.

4. 4

   Heat on medium until the oil is reasonably hot.

5. 5

   Next, add the onions to the pan and cook for a few minutes until soft and transparent.

6. 6

   Then add the smoked sausage and mushrooms and cook for a further 5 minutes until sausage and mushrooms start to brown around the edges.

7. 7

   Make sure that the sausage, mushrooms and onions are evenly distributed around the bottom of the skillet and slowly pour on your egg mixture.

8. 8

   The bottom of your omelette will cook much quicker than the top, so be careful that it does not burn.

9. 9

   Once you are happy that the bottom of your omelette is cooked, transfer your skillet to the grill and continue to cook the top.

10. 10

    This should take roughly 5 minutes on a medium heat.

11. 11

    Once your omelette is cooked, cut into four and place two quarters on each plate with a side of mixed leaf salad and shredded beetroot.

12. 12

    If youre feeling really fancy, you can glaze your salad with a little balsamic vinegar.

13. 13

    Garnish the top of your omelette with a few coriander sprigs and serve.

* Per serving · 4 servings · Values may vary.