Chorizo & Spinach Omelet

Prep Time
Cook Time
Ready In

"One of those dishes that could be 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) and you could use your own mix of vegetables in the omelette but do use the chorizo as that adds the spice element. From Recipe+"

Original recipe yields 4 servings


  • Serving Size: 1 (278.8 g)
  • Calories 406.3
  • Total Fat - 31.4 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 565.3 mg
  • Sodium - 559.9 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.8 g
  • Protein - 24.4 g
  • Calcium - 117 mg
  • Iron - 3.6 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat 10 grams of butter in a 18cm (base measurement) 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.

Step 2

Whope pan clean.

Step 3

Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.

Step 4

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.

Step 5

Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is so delicious - I loved it! I used a pre-cooked wine Chorizo Sausage with Jalapeno. Removed the outside skin and chopped it in my mini chopper. Also chopped the onion & mushroom in the chopper. It took no time to get the ingredient ready. I cut the recipe back to 2 eggs for one serving.I was generous with the chorizo & the rest of the filling. This goes into my favourites.

(15 Apr 2018)


Occasionally my family and I enjoy having breakfast for dinner. With our busy lives, we feel comforted by having breakfast fare for it gives us a feeling of slowing-down from the hectic weekday. This particular omelet was a thrill to make for my love of Portuguese chouriço (bought from a local Portuguese market). The addition of spinach and mushrooms put it over the top. A keeper ImPat! Thank you for sharing.

review by:
(1 Aug 2016)