Chorizo Spicy Omelette Recipes

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

Steps:

• Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
• Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.

Steps:

• 1. Fine chop red onions, bell peppers, tomato & slice your mushrooms and leave on cutting board or put into bowel. You can omit fresh tomato and use rotel for extra spice.
• 2. In Skillet, spray with Non=stick Spray, heat to medium heat, when warmed, add 1/2 tube of chorizo, flatten meat mixture out with a spatula. Let this cook a few minutes, then break up meat & stir to allow it to brown slightly. This meat mixture is RED and won't turn golden brown, just lightens colour a lil', be sure not to burn it! When starts to cook good, add onions & cook five minutes, stir often. Then add mushrooms, fresh spinach and stir and allow to cook another five or so minutes. (If you like wilted spinach, cook a few minutes more). Set this pan aside.
• 3. While chorizo is cooking, get a medium bowel, whip 1 egg yolk with 3 egg whites, add just a splash of water to keep eggs from "watering", milk is NOT suggested. Add pinch of sea salt, dash of all spice. During the last 5 minutes of chorizo cooking, pour egg mixture into a small non-stick warmed pan that is sprayed with non-stick spray or use an omelette pan. Over low heat, start to cook eggs, DON'T STIR, raise pan and slightly "swirl" pan to allow egg mixture to coat the sides of the pan, continue to do this until eggs are almost cooked, be sure to keep tempature regulated to not burn or over brown egg mixture.
• 4. When egg mixture is cooked at the sides of the pan, add shredded cheese, reserved chorizo/veggie mixture and top with rotel on ONE SIDE of the omelette covering only half of it, close to the handle side of pan. Pull pan half off of heat to allow the egg only half of the omelette to cook a little longer, when not so runny, peel edge of omelette over to cover other chorizo/veggie side of omelette, push pan back onto of the heat for 1-2 minutes.
• 5. Take a warmed plate, cover omelette pan with it and then turn pan over into the plate. It will land where it needs to stay so if want to make moon shape or take up half of plate, put rounded side of omelette near edge of plate before flip onto it. Can add lil' more rotel or tomato, cheese to top it off, cut into half & serve with a slice of whole grain toast & share this spicy omelette with a loved one for breakfast, midnight snack or anytime!

Steps:

• Mix eggs well in a bowl let rest.
• Add to skillet the chorizo sausage and lightly brown remove from heat.
• Add eggs to oiled pan until firm.
• Flip the eggs to the other side and then add chorizo sausage.
• Fold to omelet.
• In a sauce pan add cream and chipotle powder and whisk.
• Heat it up until thickens.
• Top the eggs with the sauce.

Steps:

• Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

Steps:

• Beat eggs, mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
• Lightly brown chorizo in large nonstick skillet sprayed with no-stick cooking spray over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender; about 5 minutes.
• Add egg mixture. Cook over low heat, lifting set edges of omelette with spatula and tilting pan to allow uncooked mixture to flow to the bottom. Cover and cook until omelette is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.