Preparation Time: 10mins
Cooking Time: 20-25mins
Serves: 4 - 6

Ingredients
450g/1lb good quality sausages
6 rashers smoked streaky bacon
2 tbsp vegetable oil
175g/6oz chestnut mushrooms, halved
4 tomatoes, quartered
6 large Lion Quality eggs
salt and freshly ground black pepper

Method

1. Cook the sausages under a hot grill for 8-10mins, turning them occasionally until browned. Cook the bacon under the grill for 5-6mins turning once until crisp and golden. Cool slightly, then slice the sausages and cut the bacon into bite-sized pieces. This could be done the night before, simply chill until required.

2. Heat the oil in a large frying pan, add the mushrooms and sauté for 3-4mins or until golden. Add the tomatoes and cook for a further 1min. Remove the pan from the heat, add the sausages and bacon and mix well.

3. Beat the eggs with a little salt and plenty of ground black pepper. Pour into the pan and stir for 1 min until the egg begins to cook. Shake the pan to level the surface. Cover the pan with a baking sheet and cook for 5mins or until the surface has almost set. Remove the baking sheet then cook the omelette under a hot grill for 2-3mins until firmly set. Cool slightly before serving in wedges.