Spicy Sausage Omelette with Mushrooms & Greens
PREP 10 MIN•COOK 15 MIN
This high-protein breakfast is adapted from Luke's book The A-List Diet & Fitness Plan. You can swap lamb sausages for beef, or leave them out to go vegetarian. Either way, consider your morning fueled!
DF
GF
NS
NF
Number of servings
2
1 olive oil spray
50g button mushrooms chopped
2 cups (80g) baby spinach leaves
salt & pepper, to taste
120g spicy lamb sausages (or any other spicy sausage)
4 large eggs
2 tbs water
2 cups (60g) mixed salad leaves
2 sprigs of fresh basil leaves picked & torn
1 tbs lemon juice
Heat a small non-stick frypan over medium heat. Spray with oil and cook mushrooms for a few minutes to brown.
Add spinach and cook for a minute to wilt. Season with salt and pepper, transfer to a bowl and set aside.
Return pan to the heat, prick sausages with a fork and add to the pan. Cook, turning frequently for 10 minutes or until golden and cooked through. Drain on paper towels to absorb excess fat.
Meanwhile, whisk eggs with water and season with salt and pepper.
Heat another small frypan over medium heat and spray with oil. Pour egg mixture over and tilt the pan to evenly coat the bottom. Cook, gently pushing cooked egg from the outer edge into the centre, allowing uncooked egg to run to the outside. Once almost cooked, add mushrooms and spinach to half of the omelette, fold in half and cook for another minute.
Toss leaves with basil and lemon juice and season with salt and pepper.
Divide omelette and sausages between plates and serve with dressed leaves.
Energy (kJ)
1394 kJ / 332 cals
Protein
24.3 g
Fat
23.9 g
Sat. Fat
8.8 g
Carbs
4.6 g
Sugar
1.4 g
Fiber
2.3 g
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