Spanish Omelette
- Reviews 2
Ready In: 20 mins
Serves: 2
Ingredients
- 1 chorizo sausage, diced small
- 1 tablespoon olive oil
- 1⁄2 red bell pepper, cut in 1/2-inch dice
- 1⁄4 cup onion, diced
- 1 garlic clove, minced
- 2 tablespoons sun-dried tomatoes packed in oil, minced
- 3 eggs, beaten with
- 1 tablespoon milk
- 1⁄4 cup mozzarella cheese
Directions
- Heat a non-stick skillet over medium heat.
- Add olive oil, bell peppers and onion, cooking until softened.
- Add garlic and chorizo, cooking and stirring for another 2 minutes.
- Add sun-dried tomatoes, stirring to combine.
- Pour in eggs and rotate pan to distribute evenly.
- Lift edges of omelette, tilting pan to allow liquid to run under the cooked eggs.
- Lower heat to medium-low and cook, without stirring eggs, until set.
- On one half of omelette, sprinkle cheese, then fold over enclosing cheese.
- You can garnish this omelette with chopped cilantro and sour cream if you like.
- Serves two people.
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