Growing up, I was never a big fan of eggs. They just didn’t do it for me. The, about a year ago, I discovered poached eggs and everything changed. Now I love eggs in all forms, and I can’t get enough! Which is good, because they make a super simple and delicious meal on those nights where you just don’t feel like cooking.
This omlette was particularly delicious. I picked up some Mexican Chorizo (the softer kind that isn’t smoked) at the farmer’s market and knew that it would be fabulous with eggs and leftover queso quesadilla that we had from making pollo fundido. Served with some fruit salad, it made a great dinner. It would also be perfect for breakfast or brunch!
Mexican Omelette with Chorizo
- 2 links fresh chorizo (about 1/4 pound)
- 2 tsp butter, divided
- 4 eggs
- 2 Tbs milk
- 1 green pepper, diced
- 1 red onion, diced
- 1/2 cup queso quesadilla or other good melting cheese, shredded
- salt and pepper
Remove casing from the chorizo and crumble. Add to a small frying pan over medium heat and cook for about 5 minutes or until cooked through. Remove from heat and set aside.
Beat together eggs and milk. Melt 1 tsp of butter in a medium skillet. When the butter is hot add half of the egg. Let cook for about 3 minutes or until the edges begin to set. Sprinkle half of the chorizo, pepper, and onion over the egg. Continue to cook until the egg is set and the top is dry. Sprinkle half the cheese down the middle of the egg. Fold one side in over the cheese, then fold the other side over (like folding a letter). Remove from pan and place on a plate – the heat from the egg will melt the cheese and prevent the egg from overcooking. Repeat process with remaining ingredients.