Made using Birds Eyes Green Cuisines New Cumberland Style Meat Free Sausages, this omelette style wrap is packed full of flavour yet so easy to make! Pan fried red onions and mushrooms, a sprinkle of cheese with egg on top, all wrapped up in a soft flour tortilla and finished with fresh spinach and hot sauce! YUM!
In a frying pan, fry your Birds Eye Green Cuisine Meat Free Sausages - follow the cooking instructions on the pack and cook until piping hot.
Whilst the sausages cook, whisk the eggs and season with the parsley, salt, pepper and garlic granules.
In another large frying pan, heat 1 tbsp butter over medium heat. Once the butter has melted and is gently bubbling, tip in the red onions, and cook until they start to caramalize, stirring occasionally.
Add the mushrooms into the pan with the onions along with another ½ tbsp butter and the paprika. Fry over a medium high heat until the mushrooms start to brown. Spread the veg evenly around the pan then pour in the beaten eggs. Leave the eggs to fry until almost cooked through.
Sprinkle the grated cheese over the egg mixture then cover with the tortilla wrap. Press the tortilla down gently to bind it to the eggs. Using a spatula, flip the tortilla and fry until just golden brown on the other side.
Lift the tortilla onto a plate, slice your cooked sausages then add them to the tortilla along with some fresh spinach and plenty of hot sauce.
