INGREDIENTS:

• 1 tbsp vegetable oil
  ● 2 beef sausages, chopped
  ● 2 ½ cups cherry tomatoes, chopped
  ● 2 tbsp hot pepper, minced
  ● 1 tbsp garlic, minced
  ● ¼ tsp + ½ tsp salt
  ● ½ lime, juiced
  ● ¼ cup fresh coriander
  ● 4 tbsp unsalted butter
  ● 8 eggs
  ● 4 tbsp milk
  ● ½ tsp freshly ground black pepper
  ● ½ cup goat cheese, crumbled
  ● Chives, for garnish

METHOD:

Heat the oil in a medium pan over medium-high heat.

Add the sausages and cook for 2 minutes.
Add the cherry tomatoes, hot pepper, garlic, and ¼ tsp salt. Cook over medium heat for 5-10 minutes.
Stir in the lime juice and coriander.

In a small pan, melt 1 tbsp butter over medium-high heat.

In a bowl, whisk 4 eggs with 2 tbsp milk, ¼ tsp salt, and ¼ tsp black pepper.

Cook the omelettes in two batches, using two small pans.

Divide the egg mixture in half, pour one portion into each pan, and cook for 2-3 minutes over medium heat, until the eggs are set.

Carefully flip the omelettes and cook for another 30 seconds.

Spoon ¼ of the tomato-sausage mixture onto each omelette and add 2 tbsp crumbled goat cheese.

Using a spatula, fold the omelette and transfer it to a plate.

Repeat the process to prepare the remaining two omelettes.

Garnish with fresh coriander, chives, and crumbled goat cheese. Serve immediately.