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
Yield:
2
Ingredients
- 2 links fresh chorizo (about 1/4 pound total)
- 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.
Instructions
- 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.
Nutrition Information
Amount Per Serving Calories 593Total Fat 45gSaturated Fat 20gCholesterol 413mgSodium 1056mgFiber 2gSugar 5gProtein 34g
Dennis says
Better with some pepper jack cheese; or make it spanish with some Manchego. Manchego and Chorizo is an amazing pair
Eileen says
I made this omelette today without the butter nor milk. I used a shredded Mexican cheese blend and added some cooked diced potato. The omelette was a hit with my family.
ValleyWriter says
I love chorizo and this look delish! I’ve never seen the non-smoked version, maybe I’ll have to look more closely next time….
Natasha - 5 Star Foodie says
The omelette looks wonderful with chorizo and cheese! I would love this at any time a day!
Mary says
I knew I would love this as soon as I saw the ingredients. This looks wonderful.
Nutmeg Nanny says
Oh you said chorizo and I knew I would love it!
Reeni says
I would love this for dinner! Or for anytime! Looks delicious!
DebinHawaii says
Looks just perfect with the chorizo and the cheese–yum!
jenn says
Yum! There’s just something about eggs and chorizo that makes them such a perfect pairing. I want this for breakfast with some toast and hash browns