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1
Begin by cracking the eggs into a bowl and adding the milk.
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2
Season well with plenty of pepper and whisk together until totally combined and mixture is light with slight frothy bubbles on the top.
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3
Add the oil to an 8 skillet or frying pan.
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4
Heat on medium until the oil is reasonably hot.
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5
Next, add the onions to the pan and cook for a few minutes until soft and transparent.
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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.
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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.
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8
The bottom of your omelette will cook much quicker than the top, so be careful that it does not burn.
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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.
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10
This should take roughly 5 minutes on a medium heat.
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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.
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12
If youre feeling really fancy, you can glaze your salad with a little balsamic vinegar.
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13
Garnish the top of your omelette with a few coriander sprigs and serve.
