Chorizo and Spinach Omelet

“One of those dishes that could breakfast, brunch, lunch or dinner. Was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like). From Recipe+”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 50 g butter
  • 2 chorizo sausages (finely chopped)
  • 1 brown onion (small finely chopped)
  • 150 g button mushrooms (finely chopped)
  • 100 g Baby Spinach (leaves)
  • 10 eggs (at room temperature)
  • 2 tablespoons chives (finely chopped)
  • 14 cup water

Directions

  1. Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
  2. Whope pan clean.
  3. Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
  4. FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
  5. Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.

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