Chorizo And Spinach Omelet Recipes
CHORIZO, POTATO AND GREEN CHILE OMELET
Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with salsa.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 16.3 g, Cholesterol 146.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 831.8 mg, Sugar 2.1 g
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+
Provided by ImPat
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
SPINACH OMELETTE
Make and share this Spinach Omelette recipe from Food.com.
Provided by graatsia
Categories Breakfast
Time 20m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whip the eggs, mix in the Parmesan, chopped spinach and basil and season with salt and pepper. Heat the oil on a frying pan. Pour the egg mix on the pan and cook for a few minutes. Cover the pan with a plate and flip to transfer the omelet on the plate. Slip the omelet back on the pan to cook for a few minutes from the other side. Sprinkle some grated Parmesan on top and serve immediately.
- Alternative cooking, factory style: Pour everything in an oven dish and cook in a preheated oven at 150C for 5 minutes or until the egg is cooked.
- For a heavier meal, mix in some fried bacon or ham cubes.
Nutrition Facts : Calories 270.6, Fat 20.7, SaturatedFat 6.6, Cholesterol 385.2, Sodium 376.5, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 18.7
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- Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
- Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
- When the bottom is set, use two wide spatulas to flip the omelet. Or use the technuque I show in the video below to flip it.
CHORIZO, MUSHROOM & SPINACH OMELETTE | HEALTHY RECIPE | …
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Servings 1Total Time 25 mins
- Set a large nonstick frying pan over a medium heat. Add the chorizo and cook, stirring, for 4-5 minutes or until it is just turning golden and has released its fat. Remove from the pan using a slotted spoon and set aside on a plate lined with kitchen paper. Add the mushrooms to the pan and cook over a medium-high heat for 4-5 minutes until tender. Remove and set aside.
- Wipe the pan clean using kitchen paper, mist with cooking spray and return to the heat. Whisk the cheese into the eggs, then season. Pour the eggs into the pan and swirl the pan so the eggs cover the base. Cook for 3-5 minutes until the base is set.
- Scatter the chorizo, mushrooms and spinach over half the omelette. Fold the omelette over the filling and cook for a further 2 minutes until the egg is cooked and the filling is heated through.
MEXICAN OMELETTE WITH CHORIZO - HEALTHY DELICIOUS
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3.9/5 (8)Total Time 10 minsCategory Healthy Egg Breakfast IdeasCalories 593 per serving
- Beat together eggs and milk. Melt 1 tsp of butter in a medium skillet. When the butter 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.
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SPINACH, GOAT CHEESE & CHORIZO OMELETTE - I BREATHE …
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5/5 (1)Category BreakfastAuthor Heather HandleyTotal Time 25 mins
- Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.
- Melt the butter in the same pan over low heat. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should “bake” it until the center is fully cooked.
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- Heat a tablespoon of olive oil in an ovenproof skillet over a low/medium heat. Slice the chorizo into 1/4 inch discs and add to the pan, cook through until golden brown and the chorizo begins to release its oil. Remove from the pan with a slotted spoon and set aside.
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