Cook the bacon and sausage

• Fry the chopped bacon and sliced sausage in a frying pan until golden and cooked through.
• Remove from the pan and set aside, keeping the pan warm.

Beat the eggs

• Whisk the eggs in a bowl with salt and black pepper until smooth and slightly frothy.

Cook the omelette

• Melt the butter in the pan over medium heat.
• Pour in the beaten eggs and let them set gently, pulling the edges in with a spatula.
• Scatter the bacon, sausage, diced tomato, grated cheese and chopped spring onion over one half.

Fold and serve

• Fold the omelette over the filling and slide it onto a plate.
• Serve hot, straight from the pan.