Chorizo and Veggie Omelet

The beautiful colors in this omelet make it almost too pretty to eat. On most days I’ll use ham for scrambled eggs and omelets, but today is no ordinary day. First of all it’s FRIDAY, but most of all I had some Spanish chorizo in my fridge that was calling my name. The complex flavors of the chorizo melt like butter into the omelet and that color..how about that color? I’m obsessed…seriously.

Chorizo and veggie scramble made using my new "You Got This!" spatula from @williamssonoma part of their No Kid Hungry collection
Chorizo and veggie scramble made using my new “You Got This!” spatula from @williamssonoma part of their No Kid Hungry collection

My home crew is quite picky when it comes to food (go figure) and the leader of that pack is my wonderful husband. His mornings are not the same if not started with eggs, so I’m always looking for ways to change it up a bit. When I opened my fridge today, my eyes went straight to a package of Spanish chorizos. I know it’s not the healthiest choice but they’re soooo good. I could not avert my eyes, but if you’re counting calories and want to skip the chorizo this omelet recipe is still delicious without it.

In the past I have made a Spanish omelet for a crowd which is amazing but also takes a lot more time and effort. Today, I was only cooking for two and honestly wasn’t even purposely cooking to post on the blog, but as you can see it came together so perfectly I had to share it with you.

You can easily multiply the recipe to feed a crowd, but this recipe for two came together in 15 minutes. No need to practice flipping omelets over a hot stove today. Simply cover the pan with any plate that is large than the mouth of the pan and allow the steam to finish cooking it off to perfection. This trick works really well if, like me, you don’t like your omelet over-cooked. This is also why I add a little bit of milk to my eggs.

I enjoyed my omelet slice with a side of toasted baguette and of course a big cup of coffee (and a mimosa on the side). I mean a girl has to get her vitamin C in the morning right? 😉 My husband, as you’ll see in a pic below, wanted his over a corn tortilla tostada. So for his, I simply cut a piece of the omelet and used a fork to crumble it up bit to fit onto the tostada. He loved it!

Now we’re both ready to conquer this Friday and bring on the weekend vibes!! Don’t forget to tag @jennshomemade with your pictures when you make this recipe 🙂

Ingredients

  • 4 extra large brown eggs (preferably organic)
  • 1 tbsp. milk
  • 1 large garlic clove
  • 1/2 yellow onion, small dice
  • 1 tsp extra virgin olive oil
  • 1 small Spanish chorizo, small diced
  • 5 cherry tomatoes (cut in half)
  • 1-2 tbsp fresh chopped parsley
  • 1/2 tsp kosher salt
  • fresh cracked pepper, to taste
  • Crumbled goat cheese
  • Tabasco sauce (optional)

Directions

  1. Add olive oil to a medium size omelet or frying pan over medium high heat. Smash garlic clove with the palm of your hand and cook in the oil until you see a sizzle form around the clove (1-2 minutes). Carefully remove the clove with a slotted spoon and discard.
  2. Cook the onions for a couple of minutes and then add the chorizo. Cook for another 2 minutes.
  3. Meanwhile in a bowl, whisk the eggs and milk. Reduce the heat to medium.
  4. Add the tomatoes to the chorizo mix and cook for 2 minutes.
  5. Pour the egg mixture into the pan and it a good gentle stir. Then sprinkle the parsley, slat and pepper. Allow this to cook untouched for about 3 minutes.
  6. Carefully cover the pan (I use any plate that is larger that the pan) and cook for another 3 minutes. This will create steam that will cook the top of the omelet without over-cooking it.
  7. Sprinkle with goat cheese and garnish with more parsley.
  8. Serve immediately and enjoy!
Break up the omelet to serve over a corn tortilla tostada, sprinkle with crumbled goat cheese and hot sauce
Break up the omelet to serve over a corn tortilla tostada, sprinkle with crumbled goat cheese and hot sauce
Print

Chorizo and Veggie Omelet

Chorizo and vegetable omelet with parsley and goat cheese

Egg omelet with chopped Spanish chorizo, onions, cherry tomatoes parsley and goat cheese.  Make it for two or for a crowd.  Everyone will love it!

  • Author: Jennifer
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Easy
  • Cuisine: American
Scale

Ingredients

  • 4 extra large brown eggs (preferably organic)
  • 1 tbsp. milk
  • 1 large garlic clove
  • 1/2 yellow onion, small dice
  • 1 tsp extra virgin olive oil
  • 1 small Spanish chorizo, small diced
  • 5 cherry tomatoes (cut in half)
  • 12 tbsp fresh chopped parsley
  • 1/2 tsp kosher salt
  • fresh cracked pepper, to taste
  • Crumbled goat cheese
  • Tabasco sauce (optional)

Instructions

  1. Add olive oil to a medium size omelet or frying pan over medium high heat. Smash garlic clove with the palm of your hand and cook in the oil until you see a sizzle form around the clove (1-2 minutes). Carefully remove the clove with a slotted spoon and discard.
  2. Cook the onions for a couple of minutes and then add the chorizo. Cook for another 2 minutes.
  3. Meanwhile in a bowl, whisk the eggs and milk. Reduce the heat to medium.
  4. Add the tomatoes to the chorizo mix and cook for 2 minutes.
  5. Pour the egg mixture into the pan and it a good gentle stir. Then sprinkle the parsley, slat and pepper. Allow this to cook untouched for about 3 minutes.
  6. Carefully cover the pan (I use any plate that is larger that the pan) and cook for another 3 minutes. This will create steam that will cook the top of the omelet without over-cooking it.
  7. Sprinkle with goat cheese and garnish with more parsley.
  8. Serve immediately and enjoy!

Notes

  • If you’re multiply the recipe, reduce the heat to medium low then cover and cook for about  3-4 more minutes depending on how many eggs are in your omelet.
  • If you want to attempt sliding the omelet onto a plate and reversing it over the pan to cook the top side, cook the omelet for a minute or two more before flipping it.  Then keep the cooking time to a couple of minutes once you flip it so it doesn’t over cook.
  • If using an oven safe pan, you can finish cooking it off in the oven.  Preheat the oven to 375 degrees and cook until you see the egg are no longer watery on top.  If you’re making the recipe for two it should be no more than 5 minutes.  If you’re doubling the recipe just keep an eye on it but it should be about 10 minutes.

Keywords: Spanish chorizo vegetable goat cheese omelet

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