Cheese and Chorizo Omelette
A 4 ingredient, 10 minute chorizo omelette - perfect for breakfast, lunch or dinner!
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Ingredients
- 25 grams chorizo
- 2 eggs
- 1 teaspoon chopped chives
- 25 grams 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!
Video
Nutrition Facts
Cheese and Chorizo Omelette
Amount per Serving
Calories
300
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
368
mg
123
%
Sodium
289
mg
13
%
Potassium
144
mg
4
%
Carbohydrates
1
g
0
%
Fiber
0.03
g
0
%
Sugar
0.4
g
0
%
Protein
21
g
42
%
Vitamin A
859
IU
17
%
Vitamin C
1
mg
1
%
Calcium
227
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Don’t add extra oil
The chorizo releases plenty of smoky oil as it cooks, which is exactly what the eggs should cook in. Adding extra oil usually just makes the omelette greasy. Let the chorizo crisp properly
Give the chorizo a few minutes in the pan before adding the eggs. This allows it to crisp slightly and release all those lovely paprika oils that flavour the omelette. Cook the eggs over medium heat
Eggs cook very quickly, and high heat can make them rubbery. Medium heat keeps the omelette soft and tender. Don’t overfill the omelette
It can be tempting to add lots of fillings, but too much makes it harder to fold neatly. Keep the filling mostly in the centre of the omelette. If the omelette tears, don’t worry
It will still taste delicious! Omelettes are wonderfully forgiving and once it’s on the plate no one will notice. Use leftover chorizo
This is a brilliant recipe for using up small amounts of chorizo left from other dishes.
The chorizo releases plenty of smoky oil as it cooks, which is exactly what the eggs should cook in. Adding extra oil usually just makes the omelette greasy. Let the chorizo crisp properly
Give the chorizo a few minutes in the pan before adding the eggs. This allows it to crisp slightly and release all those lovely paprika oils that flavour the omelette. Cook the eggs over medium heat
Eggs cook very quickly, and high heat can make them rubbery. Medium heat keeps the omelette soft and tender. Don’t overfill the omelette
It can be tempting to add lots of fillings, but too much makes it harder to fold neatly. Keep the filling mostly in the centre of the omelette. If the omelette tears, don’t worry
It will still taste delicious! Omelettes are wonderfully forgiving and once it’s on the plate no one will notice. Use leftover chorizo
This is a brilliant recipe for using up small amounts of chorizo left from other dishes.
