Chorizo And Spinach Omelet – a delicious recipe with butter, chorizo sausages, brown onion, button mushrooms, eggs, chives. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
2
Whope pan clean.
3
Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
4
FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
5
Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.
471
kcal
Calories
35
g
Fat
7
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 50 g butter, 2 chorizo sausages (finely chopped), 1 brown onion (small finely chopped), 150 g button mushrooms (finely chopped), and more.
Yes, Chorizo And Spinach Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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