Chorizo Omelette

Prep Time
Cook Time
Ready In

"When we get a good chorizo (prefer Spanish style) I love this as a breakfast or brunch dish. I have sliced or diced chorizo depending on my mood."

Original recipe yields 1 serving


  • Serving Size: 1 (169.8 g)
  • Calories 363.1
  • Total Fat - 27.4 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 455.7 mg
  • Sodium - 700.3 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0 g
  • Sugars - 1.2 g
  • Protein - 24.8 g
  • Calcium - 83.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Put chorizo slices or diced pieces into a cold frypan in one layer and cook over a medium heat until cooked to your liking, remove a keep warm to one side. DO NOT CLEAN THE PAN OUT.

Step 2

Lightly beat eggs with the milk and pour into the warm pan and as the curds set around the side pull them towards the centre and then swirl the pan to let the liquid fill those spaces.

Step 3

When the egg is nearly set place the chorizo slices or pieces on one half of the omelette and then fold over the other half and let it continue to cook for a minute or two to finish cooking the omelette and heat through the chorizo.

Step 4

Slice onto a plate to serve and enjoy.

Tips & Variations

No special items needed.

Bergy (RIP" Forever in our Kitchen)

This was a real treat for my Sunday Brunch. Loaded with spicy flavour. So easy. Will become a regular 10 June 18 Thanks Pat for another delicious Sunday Brunch. This is a lively , peppy, tasty, easy omelette! Nuf Said?

(26 Jul 2015)