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!

Scale

Ingredients

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

Keywords: Spanish chorizo vegetable goat cheese omelet

%d bloggers like this: