Pre-heat the omelette maker. Spray with low-calorie cooking spray.
Add the sausages, onion, and mushrooms. Stir-fry for 4-5 minutes.
Crack the eggs into a bowl and beat lightly, then add the chopped parsley, season lightly, and beat again.
Pour the egg mixture evenly between the two cooking plates and scatter the tomatoes on top.
Close the lid and cook for approximately 6-8 minutes until fluffy, or until lightly golden.
Open the lid and remove the eggs with a heat-resistant plastic or wooden spatula.
While that’s cooking, heat the beans until they’re piping hot.
Dress the salad with the lemon juice and season lightly.
Sprinkle the omelette with the extra parsley, cut into 4 wedges, and serve with the beans and salad.
Tips for Omelette Maker:
Get creative with fillings! You can add other vegetables like spinach, bell peppers, or cheese to this omelette.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
For a vegan option, omit the sausage and use a plant-based milk or water in the egg mixture (you’d also need to substitute eggs with a plant-based egg alternative).
