Chorizo and Spinach Omelet

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+

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)
• 1⁄4 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.