Mexican Omelette with Chorizo

Remove casing from the chorizo and crumble. Add to a small frying pan over medium heat and cook for about 5 minutes or until cooked through. Remove from heat and set aside.
Beat together eggs and milk. Melt 1 tsp of Olive Oil in a medium skillet. When the oil is hot add half of the egg. Let cook for about 3 minutes or until the edges begin to set. Sprinkle half of the chorizo, pepper, and onion over the egg. Continue to cook until the egg is set and the top is dry. Sprinkle half the cheese down the middle of the egg. Fold one side in over the cheese, then fold the other side over (like folding a letter). Remove from pan and place on a plate – the heat from the egg will melt the cheese and prevent the egg from overcooking. Repeat process with remaining ingredients.

Remove casing from the chorizo and crumble. Add to a small frying pan over medium heat and cook for about 5 minutes or until cooked through. Remove from heat and set aside.
Beat together eggs and milk. Melt 1 tsp of Olive Oil in a medium skillet. When the oil is hot add half of the egg. Let cook for about 3 minutes or until the edges begin to set. Sprinkle half of the chorizo, pepper, and onion over the egg. Continue to cook until the egg is set and the top is dry. Sprinkle half the cheese down the middle of the egg. Fold one side in over the cheese, then fold the other side over (like folding a letter). Remove from pan and place on a plate – the heat from the egg will melt the cheese and prevent the egg from overcooking. Repeat process with remaining ingredients.



Serving Size: 1 Serving

Number of Servings: 1

Recipe submitted by SparkPeople user LOVELYFACE1.