Chorizo And Spinach Omelette

1. 1

   For the omelette filling, heat 1 tbsp butter in an 8 inch heavy-based, nonstick frying pan over medium heat. Add chorizo and onion and cook, stirring 3 mins, or until chorizo is crisp. Add mushroom and cook, stirring, 2 mins, until tender. Add spinach and cook 30 seconds, until wilted. Transfer to a bowl and wipe pan clean.

2. 2

   For the omelettes, whisk eggs, chives and 1/4 cup water in a large bowl. Season with salt and pepper. Melt 1/2 tbsp butter in pan over medium-high heat. Add 1/4 of egg mixture and tilt pan to cover base. Cook 2 mins, until set underneath. Slide onto a serving plate. Repeat with remaining butter and egg mixture.

3. 3

   Spread half of each omelette with 1/4 of filling and fold to enclose. Serve with mixed greens.

* Per serving · 4 servings · Values may vary.