Chorizo Omelette Recipe
green chile, onion, avocado & cheese
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Ingredients
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Omelette base
Filling
To serve (optional)
Method
Omelette base
- 1
Beat eggs
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds). This aerates the eggs for a fluffier omelette.
- 2
Heat pan
Place a 10-inch nonstick skillet over medium heat. Add 2 tablespoons unsalted butter and let it melt until it foams but does not brown (about 1–1.5 minutes). Swirl to coat the pan evenly.
Filling
- 3
Cook chorizo
Remove raw chorizo from casing if needed and crumble into the hot skillet (you can cook chorizo first in a separate small skillet if you prefer). Break it up with a spatula and cook over medium heat for 4–5 minutes until browned and cooked through, stirring occasionally. If chorizo releases a lot of fat, spoon out and discard excess, leaving about 1 tablespoon in the pan for flavor.
- 4
Add onion and chiles
Add the finely chopped half onion to the chorizo in the skillet and sauté for 2–3 minutes until softened and translucent. Stir in 1/2 cup chopped roasted green chiles and cook another 1 minute to warm them through. Transfer the chorizo-onion-chile mixture to a bowl and wipe pan clean if it's too greasy; reserve about 1 tablespoon fat or fresh butter in the pan for the eggs.
- 5
- 6
Create curds and add filling
Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. When the top is still slightly creamy but edges are set (about 45–60 seconds), sprinkle the cooked chorizo-onion-chile mixture evenly over one half of the omelette. Top the filling with 3 oz shredded cheddar or Monterey Jack cheese so it will melt.
- 7
- 8
Prepare avocado garnish
While the omelette finishes, combine the diced avocado with 1 teaspoon fresh lime juice and 2 tablespoons chopped cilantro in a small bowl; gently toss to coat and season with a pinch of salt to taste.
- 9