Chorizo And Tomato Omelette – a delicious recipe with tomatoes, eggs, parsley, butter, arugula, crusty bread. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat an 8 inch nonstick frying pan over medium heat. Cook chorizo for 2-3 mins, until crisp. Add tomatoes. Cook for 1 min. Set aside. Wipe pan clean.
2
For each omelette, whisk together 2 eggs and a little parsley. Season. Heat 1 tsp butter in frying pan, swirling to coat bottom. Add egg mixture and cook until set slightly. Using a spatula, pull cooked egg towards the center, tilting pan to allow uncooked egg to run out to edge of pan. Repeat until omelette is almost set, about 1-2 mins. Spoon 1/4 filling over 1/2 the omelette then fold over and slide out of pan.
3
Repeat with remaining butter, eggs and filling. Serve topped with arugula and crusty bread on the side.
332
kcal
Calories
24
g
Fat
4
g
Carbs
27
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 7 ingredients. The key ingredients include: 7 ounces chorizo finely chopped, 2 tomatoes chopped, 8 eggs, 1 tablespoon fresh parsley leaves chopped, and more.
Yes, Chorizo And Tomato Omelette 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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