This simple chorizo omelette recipe comes together quickly but is jam-packed with flavor! This Mexican omelette is great for breakfast, but I also really love making them for dinner.
Growing up, I was never a big fan of eggs. They just didn’t do it for me. Then, I discovered poached eggs and everything changed. Now I love eggs in all forms, and I can’t get enough! This 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 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!
To make this delicious chorizo omelette recipe, you’ll need:
- Eggs. The fresher the better! I love using eggs from my mother’s chickens for these when I have them.
- Red onion. Red onion has a slightly sweeter flavor than standard yellow onion, which goes nicely with the chorizo. In this recipe, the onions soften but don’t cook entirely though and yellow onions can bee to pungent.
- Green bell pepper. A little bit of finely diced bell pepper gives this omelette a pop of fresh flavor.
- Chorizo and cheese. More on these below…
Mexican versus Spanish Chorizo
Have you ever noticed that some chorizo looks very different from others? That’s because there are two kinds! They taste very different from each other and generally aren’t interchangeable.
Spanish chorizo, like you might find in paella, is seasoned with garlic and smoked paprika. It’s deep red and is often sold dried, like a pepperoni. I’m a big fan of this style of chorizo and love using serving it with steamed clams or sheet pan potatoes.
Mexican chorizo is seasoned with vinegar and chile peppers. It’s generally sold fresh, either in links or as loose crumbled. This is what you’ll need for this recipe.
If you can’t find Mexican chorizo, which can be difficult to source if you don’t live in an immigrant community, it’s easy to make your own! I love buying this chorizo seasoning from The Spice House. Just mix 2 tablespoons of seasoning and 2 tablespoons of red wine vinegar into 1 pound of ground pork.
The best cheese for a chorizo omelet
For this omelet, you’ll want to use a mild-flavored cheese that melts well.
As mentioned above, I love using queso quesadilla. Oaxaca cheese is also really nice, and has a flavor similar to American cheese crossed with mozzarella. I usually have good luck finding one or the other in most major grocery stores.
If you can’t find Mexican cheese, you can also use Monterrey Jack (or pepper Jack if you like a little heat!) or white American cheese from the deli counter (skip the individually wrapped slices).
More egg recipes you’ll love:
- Farmers Market Omelet with Spinach
- 3-Minute Spinach Artichoke Omelet
- Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon
- Salsa Poached Eggs with Chorizo
- Eggs in Purgatory
- Shirred Eggs
Mexican Omelette with Chorizo
- ¼ pound fresh Mexican chorizo about2 small links
- 2 teaspoons butter divided
- 4 large eggs
- 2 Tablespoons reduced fat milk
- ¼ cup finely minced green bell pepper about 1/2
- ¼ cup finely minced red onion about 1/2
- 2 ounces queso quesadilla or other good melting cheese shredded (about 1/3 cup)
- 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. Discard the grease.
- Beat together eggs and milk. Melt 1 teaspoon of butter in a medium nonstick skillet. When the butter is hot add half of the egg. Let cook for about 3 minutes or until the edges become light colored and 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 the process with the remaining ingredients to make the second omelet.
This post was updated with new photos in August 2021. Here are the original photos from 2009!