Smoked Sausage and Chestnut Mushroom Omelette

• 3 whole Free Range Eggs
• 1 cup Semi-skimmed Milk
• 1 Tablespoon Olive Oil
• 2 Tablespoons White Onion, Chopped Finely
• 5-13 ounces, weight Smoked Pork Sausage, Sliced
• 3 whole Chestnut Mushrooms, Sliced
• Freshly Milled Black Pepper, To Taste
• Chopped Coriander, To Garnish (optional)

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

range eggs, milk, olive oil, white onion, sausage, mushrooms, black pepper, coriander

Taken from tastykitchen.com/recipes/main-courses/smoked-sausage-and-chestnut-mushroom-omelette/ (may not work)