Mexican Omelette with Chorizo

4.10 from 10 votes

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.

Course Healthy Egg Breakfast Ideas

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 593kcal

Author Lauren Keating

Ingredients

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

Instructions

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.

Nutrition