Chorizo Omelette Recipe

Inspired by Butter Smith Kitchen & Pies

Time30m

Serves2

Onions, bell peppers, cheese, bacon, avocado and pico

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Ingredients

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Omelette Ingredients

5.29 oz (150 grams) Chorizo

1 medium Onion

1 medium Bell pepper

3 large Eggs

1 3/4 oz (50 grams) Cheddar cheese

2 slices Bacon

1 medium Avocado

3 1/2 oz (100 grams) Pico de gallo

to taste Celtic sea salt

to taste white, green, and black pepper

1 tbs olive oil

Method

Cooking Instructions

Prepare the Ingredients

Chop the onion and bell pepper into small pieces. Dice the avocado and set aside. Cook the bacon in a skillet until crispy, then crumble it.

Cook the Chorizo

In the same skillet, add the chorizo and cook over medium heat until it's browned and fully cooked, about 5-7 minutes. Remove and set aside.

Sauté the Vegetables

In the same skillet, add a tablespoon of olive oil if needed, and sauté the onions and bell peppers until softened, about 3-5 minutes.

Whisk the Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

Cook the Omelette

Pour the eggs into the skillet over the sautéed vegetables, cooking over medium-low heat. Use a spatula to pull the edges toward the center as it sets.

Add Fillings

Once the eggs are mostly set, add the cooked chorizo, crumbled bacon, and cheddar cheese on one half of the omelette.

Fold and Serve

Carefully fold the omelette in half and allow it to cook for another minute until the cheese melts. Serve hot with diced avocado and pico de gallo on the side.