Breakfast omelette

Packed full of goodness and delicious flavours, this sausage and cheese omelette is a hearty breakfast that is sure to set your day off to a good start.

  • 5 mins preparation
  • 12 mins cooking
  • Serves 1
  • Print


Breakfast omelette
  • 2 eggs
  • 1 tablespoon milk
  • 2 tablespoon chopped flat-leaf parsley, plus extra, to serve
  • 1 tablespoon vegetable oil
  • 2 chipolata sausages
  • 4 button mushrooms, halved
  • 4 cherry tomatoes, halved
  • 1/4 cup grated tasty cheese


Breakfast omelette
  • 1
    Preheat an oven-grill to high. Whisk eggs, milk and parsley in a jug.
  • 2
    Heat oil in a 20cm (top measurement) non-stick frying pan over moderately high heat. Cook and stir sausages and mushrooms for 6-8 minutes or until the sausages are cooked. Transfer sausages to a chopping board. Cool slightly; cut in half lengthwise.
  • 3
    Arrange tomato, sausage and mushroom over base of frying pan. Place pan over low heat; pour egg mixture over meat and vegies. Stir briefly to distribute. Cook, without stirring, for 3 minutes or until slightly firm around the edge. Sprinkle with cheese.
  • 4
    Place pan under grill; cook for 3 minutes or until top is golden and set. Serve sprinkled with extra parsley.


Buy large blocks of cheese; grate then freeze in resealable storage bags.