Omelettes are a brilliant thing to make for breakfast, lunch or a light dinner (or a whole dinner, if you have a salad on the side) and this cheese and chorizo omelette is one to store in your repertoire.
It’s ready in 10 minutes, it’s blimming delicious AND it uses only 4 ingredients (chorizo, eggs, chives and cheese). A chorizo omelette is the perfect thing to whip up when you’re in a hurry, feeling lazy or just fancy something low effort.
I love to make this omelette for brunch, especially when I’m only making it for myself. It feels special without requiring any special skills, and uses up spare chorizo from when I’ve been making one of my chorizo recipes.
The recipe below serves one, but to serve more, simply multiply the ingredients by however many you’re serving and make everyone their own individual omelette in turn.
I create all my recipes and share them for free. If you loved this one, you’re welcome to buy me a coffee to say thank you.
Ingredients, Substitutions and Variations
- Chorizo – use any type of chorizo you like. I used a spicy one and it gave a great flavour to the omelette.
- Eggs – use two large, fresh eggs.
- Chives – or switch with spring onions, some chopped parsley or leave out altogether.
- Grated cheese – any melting cheese works well. I used cheddar.
Top Tips
- Use a non stick pan
There is nothing worse than your omelette sticking to the frying pan. Use a good non stick pan for this.
- Don’t asked extra oil
The chorizo releases enough oil to cook the eggs in this recipe – you don’t need any extra.
- Cook to your liking
You can cook this chorizo omelette as under or over as you like! I like my omelettes with the egg cooked all the way through, so I leave it for a little longer.
Get the cook books:
Cheese and Chorizo Omelette
April 17, 2024Ingredients
- 25 g chorizo
- 2 eggs
- 1 tsp chopped chives
- 25 g grated cheese
Instructions
- Finely dice the chorizo. Add to a non stick pan over a medium heat and cook until the oil has been released and the chorizo starts to crisp – about 3-4 minutes.
- Meanwhile, crack the eggs into a bowl. Add the chives and season with salt and pepper. Stir with a fork – breaking the yolks – until combined.
- When the chorizo is cooked, pour the eggs into the pan. Move the pan around so that the egg forms a thin, complete layer over the base. Sprinkle the cheese on top.
- Leave to cook for 2 minutes until the bottom of the egg is cooked. Then, use a spatula to fold half of the omelette over the other. Cook for another 2 minutes. Done!
Nutrition
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