Serves 1-2
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  1. Snip off one end of each sausage and squeeze the meat from its casings. Chop into small chunks. Heat half of the oil in a large non-stick pan over a medium heat and cook the sausage meat for 4-5 minutes until thoroughly browned. Remove with a slotted spoon and set aside.
  2. In a small bowl, beat the eggs with some salt and pepper and a small splash of water.
  3. Wipe the non-stick pan with kitchen paper and heat the remaining oil over a medium heat. Add the egg mixture and swirl the pan so that they spread out thinly across the whole pan.
  4. Sprinkle the eggs with the spring onions and cook for around 30 seconds, or until the eggs set.
  5. Run a spatula underneath the omelette and slide it out of the pan, flat, onto a countertop or chopping board. Spread the omelette thinly with the harissa paste.
  6. Scatter the omelette with the cooked sausage meat, Feta, coriander and salad leaves. Roll the omelette up and cut in half on a diagonal. Season with a little more salt, if needed, and serve.

Nutrition Facts

Per serving: 265kcals, 21.5g fat (7g saturated), 4.2g carbs, 2.4g sugars, 12.9g protein, 0.7g fibre, 1.061g sodium

TOP TIP: Just leave out the sausage meat for a delicious veggie alternative.