Chorizo Omelette

Step-by-step method

Let’s cook

At a glance

You're making a fluffy chorizo omelette that comes together in just 10 minutes. The key to getting that lovely fluffy texture is gently pulling the cooked edges toward the center and tilting the pan so the runny egg fills back in—you'll repeat this about five times while cooking.

  1. 1/5

    Sauté the shallot and chorizo

    Heat a splash of oil in a hot pan and sauté the finely chopped shallot. Add the chorizo sausage and fry for a little while.

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  2. 2/5

    Whisk the eggs

    Lightly whisk the eggs with the cream using a fork, then season with salt and pepper. Heat some oil in the pan and pour in the omelette mixture.

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  3. 3/5

    Pour into the pan

    Pour the mixture into the centre of the pan and let it spread out to the sides. Quickly take a spatula and draw the edges of the omelette back toward the middle, tilting the pan as you go so the exposed area fills back in with the runny egg.

Chorizo Omelette

bohynekuchyne
Active time total 13 min
Prep 3 min Cook 10 min
7 Ingredients
5 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

403 kcal

Calories

12 g

Carbohydrates

29 g

Fats

24 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I love simple recipes built on one basic idea that you can vary in countless ways. My latest success was this simple omelette with chorizo sausage.

Gluten-free Pork High-protein Breakfast

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