Chorizo and Spinach Omelet

Total Time
30mins
Prep 15 mins
Cook 15 mins

One of those dishes that could breakfast, brunch, lunch or dinner. Was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like). From Recipe+

Ingredients Nutrition

  • 50 g butter
  • 2 chorizo sausages (finely chopped)
  • 1 brown onion (small finely chopped)
  • 150 g button mushrooms (finely chopped)
  • 100 g Baby Spinach (leaves)
  • 10 eggs (at room temperature)
  • 2 tablespoons chives (finely chopped)
  • 14 cup water

Directions

  1. Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
  2. Whope pan clean.
  3. Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
  4. FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
  5. Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.
Most Helpful

5 5

I LOVED this today, TRUE!
Enjoyed the ease, simplicity, versatility too!
Used red onions, shiitake mushrooms as like to use what I have on hand in fridge, freezer or pantry!
This is a very lovely brunch or lunch even dinner recipe!
MADE AS PART OF THE RECIPE SWAP #72