Chorizo And Spinach Omelet
One of those dishes that could breakfast, brunch, lunch or dinner. was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like). from recipe+
Steps
Heat 10 grams of butter in a 18cm 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.
Whope pan clean.
Whisk eggs , chives and 1 / 4 cup water in a large jug and season with salt pepper.
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.
Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.
Ingredients
butter, chorizo sausages, brown onion, button mushrooms, baby spinach, eggs, chives, water