Mexican Omelette with Chorizo

mexican omlet

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 omlet 2

Mexican Omelette with Chorizo

Yield: 2


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. Repeat process with remaining ingredients.
Nutrition Information

Amount Per Serving Calories 593Total Fat 45gSaturated Fat 20gCholesterol 413mgSodium 1056mgFiber 2gSugar 5gProtein 34g

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By on September 16th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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9 thoughts on “Mexican Omelette with Chorizo”

  1. Better with some pepper jack cheese; or make it spanish with some Manchego. Manchego and Chorizo is an amazing pair

  2. 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.

  3. 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….

  4. The omelette looks wonderful with chorizo and cheese! I would love this at any time a day!

  5. 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


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