On the weekend we always seem to have more time to put a little extra effort into our breakfast. Long gone are the hurried pieces of cold toast, instead we relax and enjoy something a little more special. This omelette is a great recipe to whip up on a lazy Sunday morning. Any sausages work well but we’ve thought of the little ones and have used frankfurters. For an extra special treat, add a handful of grated cheese to the raw egg mixture for a creamy and stringy omelette. This recipe also makes a great mid-week meal, especially if you’ve got some leftovers bangers you need to use up.
- 20g butter
- 4 frankfurter sausage, thinly sliced
- 8 eggs
- 1tsp of Italian mix herbs
Heat a large frying pan and melt the butter. Add the chopped sausages and fry gently for a few minutes until beginning to crisp. In a large bowl, whisk the eggs with the herbs and pour into the frying pan. Do not stir.
Allow the bottom of the omelette to set slightly for 3-4mins before popping the pan under a high grill for a further 4-5mins to finish cooking. The top should be golden but still fluffy. Remove from heat, cut into 4 wedges and serve.
To make this veggie friendly, try using veggie sausages or just use mushrooms instead.