Directions

• As I said, you can use whatever you have at hand, you can reuse any leftovers you got. The most important thing is to keep the key ingredients: eggs and flatbreads (not necessarily from wholemeal flour). If you like greens in omelets, you can add some fresh leaves of spinach or arugula.
• Allwright! Crack the eggs in a bowl and use a whisk to mix them well. Add salt and freshly ground pepper. Over the eggs put the rest of the ingredients chopped small and incorporate them lightly with a spatula so as not to spoil the air formed by the foam of the previously beaten eggs.
• Choose a pan that has a fitting pan. Put the oil in it and slightly fry the sausage. Pour the egg mixture over the sausages and reduce the fire to minimum. I didn’t mix the eggs at all. We cook for 2 minutes like that. You will notice how the egg will start to separate easily from the edge of the pan.
  
• Sprinkle the grated cheese all over the eggs, then put the flatbread over it. Gently press down with the palm off your hand. There should be some eggs moisture pop out on the edges, so that is normal don’t worry. Cook like that for another 2-3 minutes.
• Put the lid on, and with one quick move, flip over the omelette. Everything is right now on your lid, just like it was in the pan, but in reverse. Slide back the omelette in to the pan to heat the flatbread to. Sprinkle the parmesan strips, cover with the lid and cook for 2-3 minutes on low heat.
• Take out the omlette directly on a wooden chopping board, that way it’s easier to cut it in to pieces directly. You can serve it with fresh tomatoes, a salad with tomatoes and red onion or a nice fresh salad. Give it a try, you will love it! Cheers!