Sausage Omelette

If you ever have a lonely sausage left in the fridge from last nights BBQ why not try this tasty little number for brekkie?
It will really start your day on a high!

Serves 4

Ingredients
200g Thin Italian Pork Sausages
6 Whole Fresh Eggs
150ml Fresh Cream
200g Swiss brown Mushrooms
4 Sprigs Thyme
100ml Olive oil
Salt and Pepper to taste

Method:
1) Preheat frying pan and gently cook off Italian sausages. Take out and cut them into about 10 pieces then set aside;
2) Slice up mushrooms and set aside then put a cast iron pan into the stove to heat up;
3) Crack eggs into a bowl and add cream. In the hot pan drizzle half of the olive oil and sauté off the mushrooms, season with salt and pepper then and add the thyme;
4) Once theh mushrooms start to soften a little set aside into another bowl. Wipe pan out with paper towel then put back onto the heat;
5) Once the pan is hot, whisk up the egg mix with fork then add the rest of the oil to the pan and swirl it around the pan;
6) Add the egg mix to pan and stir around whilst shaking the pan. Once the egg starts to hold, even it out and put the sausage pieces and mushrooms onto one side of the omelette;
7) Tilt pan up and, using folk, roll one side of the omelette over the other then flip omelette onto the plate to serve.