Egg and sausage rolls

Instructions

1. Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook sausages, turning, for 6–8 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean.
2. Meanwhile, heat oil in another non-stick frying pan over high heat. Cook mushrooms, stirring, for 5 minutes or until golden. Stir in parsley.
3. Whisk eggs and milk in a bowl until combined. Season with salt and pepper. Lightly spray cleaned pan with oil and heat over medium heat. Add egg mixture and cook for 30 seconds. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg mixture to run underneath. Continue doing this until egg mixture is nearly set.
4. Slide omelette onto a board and cut in half. Place a sausage on each omelette half and roll to enclose. Serve with mushrooms.