Mist a large non-stick frying pan with cooking spray and set over a medium-high heat. Cook the sausages and bacon, turning, for 5 minutes.
2 large chicken sausages, cooking spray, 2 rashers lean bacon
Add the tomatoes and cook for 2 minutes. Remove from the heat and halve the sausages lengthways.
75 g cherry tomatoes
Combine the rocket and lemon juice in a bowl, season to taste and set aside.
30 g rocket leaves, 1 tsp lemon juice, salt, ground white pepper
Whisk together the eggs and milk in a jug, then season with salt and ground white pepper. Lightly mist a small non-stick frying pan with cooking spray and set over a medium-high heat.
2 large eggs, 50 ml skimmed milk
When heated up, pour the egg mixture into the pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre to allow any uncooked egg to run underneath.
Cook for a further 2-3 minutes, until almost set.
Arrange the sausages, bacon and tomatoes over half the omelette and fold over to enclose the filling.
Slide onto a plate, and serve with the rocket and chutney.