Ingredients:

• 3 eggs
• 2 Sausages, chopped
• Mushrooms, sliced
• Baby tomatoes, chopped
• Spring onion, chopped
• Chive and flat leaf parsley

Method:

1. Put the suasages, mushrooms, tomatoes and spring onion into a frying pan on a medium to high heat
2. Whisk the eggs, chive and flat leaf parsley together
3. When the sausage pieces are cooked add the egg mixture into the frying pan
4. Once this reaches a point of being largely cooked fold it over and allow to cook for another couple of minutes
5. Serve and enjoy

Eating and Storage Tips

I feel it is pretty obvious but I would not recommend making this in batches. Even though you can freeze egg type things and microwave them for reheating all you would be setting yourself up for rubbery eggs here.

If you reduced the quantities this could easily make for a breakfast or lunch or by then adding a side salad for a more well rounded meal.

I sometimes put cheese into my omelettes; Either in the egg mixture of when I am folding them over but did not do this here to try keep the fat content down a little bit.

You could even completely adjust this recipe by putting it into muffin tins and in the oven so on the go egg bites; which you could chill and take with you cold or microwave these (baked eggs stand reheating better).

Or go one step further and put this inside a pastry base and you have yourself a sausage based quiche!