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Heat 2 tbsp of the oil in a large 30cm/12inch, heavy-based frying pan and cook the quartered mushrooms over a high heat for 5 mins, turning occasionally until golden and cooked through. Remove from the pan and keep warm. Wipe the pan clean and add a further 1 tbsp oil and cook the chipolata sausages over a moderate heat for 6-8 mins, turning occasionally until golden and cooked through.
Add the tomatoes to the pan and cook for a further 1-2 mins until the tomatoes have softened and some have lightly split.
Meanwhile, beat the eggs with the parsley and mustard, and season generously with salt and freshly-ground black pepper. Return the mushrooms to the pan and stir the ingredients to evenly spread around the pan, then pour the eggs into the pan and cook gently over a medium heat for 3-4 mins until the base is set. Meanwhile, preheat the grill to hot and transfer the pan to the grill and cook for 4-5 mins until golden and set. Cut into wedges to serve.
