Chorizo Omelet Recipes

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CHORIZO SALSA OMELET



Chorizo Salsa Omelet image

Just a few ingredients jazz up a basic omelet and make it delish! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 7

1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cooked chorizo or sausage
2 tablespoons chunky salsa

Steps:

  • In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 588 calories, Fat 48g fat (19g saturated fat), Cholesterol 727mg cholesterol, Sodium 1568mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

SOY CHORIZO OMELET



Soy Chorizo Omelet image

A simple yet filling, spicy omelet. I had a package of Trader Joe's® soy chorizo on hand and was looking for a simple way to cook it. Serve with a green salad for a light meal. The omelet is rather thin. Feel free to use more eggs and milk to make it thicker.

Provided by virgi

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 33m

Yield 2

Number Of Ingredients 7

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, chopped
12 ounces soy chorizo (such as Trader Joe's®)
4 eggs
⅓ cup milk
salt to taste

Steps:

  • Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
  • Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 28 g, Cholesterol 375.3 mg, Fat 41.5 g, Fiber 5.4 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1984.9 mg, Sugar 4.2 g

CHORIZO SPICY OMELETTE



Chorizo Spicy Omelette image

This is such a great way to add flavour, colour, & excitement to an "anytime" meal.

Provided by Janice Bice

Categories     Eggs

Time 25m

Number Of Ingredients 12

3 (3) egg whites, (1) egg yolk
1/4 c red onion, chopped fine
1 c spinach, fresh
1/2 pkg mexican chorizo, pork or beef (1/2 tube)
2 Tbsp rotel or fresh chopped tomato
1 pinch sea salt
1 dash(es) all spice
1/4 c mexican blend shredded cheese
1/4 c mushrooms, fresh & sliced
sprig(s) non-stick spray, olive oil flavour
1/4 c yellow or green bell pepper, chopped fine
IF NOT WATCHING CALORIES, TOP WITH AVACADO/SOUR CREAM/BLACK OLIVES

Steps:

  • 1. Fine chop red onions, bell peppers, tomato & slice your mushrooms and leave on cutting board or put into bowel. You can omit fresh tomato and use rotel for extra spice.
  • 2. In Skillet, spray with Non=stick Spray, heat to medium heat, when warmed, add 1/2 tube of chorizo, flatten meat mixture out with a spatula. Let this cook a few minutes, then break up meat & stir to allow it to brown slightly. This meat mixture is RED and won't turn golden brown, just lightens colour a lil', be sure not to burn it! When starts to cook good, add onions & cook five minutes, stir often. Then add mushrooms, fresh spinach and stir and allow to cook another five or so minutes. (If you like wilted spinach, cook a few minutes more). Set this pan aside.
  • 3. While chorizo is cooking, get a medium bowel, whip 1 egg yolk with 3 egg whites, add just a splash of water to keep eggs from "watering", milk is NOT suggested. Add pinch of sea salt, dash of all spice. During the last 5 minutes of chorizo cooking, pour egg mixture into a small non-stick warmed pan that is sprayed with non-stick spray or use an omelette pan. Over low heat, start to cook eggs, DON'T STIR, raise pan and slightly "swirl" pan to allow egg mixture to coat the sides of the pan, continue to do this until eggs are almost cooked, be sure to keep tempature regulated to not burn or over brown egg mixture.
  • 4. When egg mixture is cooked at the sides of the pan, add shredded cheese, reserved chorizo/veggie mixture and top with rotel on ONE SIDE of the omelette covering only half of it, close to the handle side of pan. Pull pan half off of heat to allow the egg only half of the omelette to cook a little longer, when not so runny, peel edge of omelette over to cover other chorizo/veggie side of omelette, push pan back onto of the heat for 1-2 minutes.
  • 5. Take a warmed plate, cover omelette pan with it and then turn pan over into the plate. It will land where it needs to stay so if want to make moon shape or take up half of plate, put rounded side of omelette near edge of plate before flip onto it. Can add lil' more rotel or tomato, cheese to top it off, cut into half & serve with a slice of whole grain toast & share this spicy omelette with a loved one for breakfast, midnight snack or anytime!

SPANISH CHORIZO OMELETTE



Spanish Chorizo Omelette image

This Spanish omelette brings together spicy chorizo and hearty potatoes for a delicious brunch that can be enjoyed again as an easy weeknight dinner. Customize the ingredients to use up leftovers from the fridge and explore other flavours from around the globe.

Provided by maryjjohnson34

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 eggs
2 tablespoons mayonnaise (hellmann's real)
2 tablespoons parsley, chopped
1/8 teaspoon ground black pepper
1/4 cup chopped chorizo sausage
1 lb new potatoes or 1 lb potato, cooked and sliced
1 medium onion, finely chopped

Steps:

  • Beat eggs, mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
  • Lightly brown chorizo in large nonstick skillet sprayed with no-stick cooking spray over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender; about 5 minutes.
  • Add egg mixture. Cook over low heat, lifting set edges of omelette with spatula and tilting pan to allow uncooked mixture to flow to the bottom. Cover and cook until omelette is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.

Nutrition Facts : Calories 235.4, Fat 10.3, SaturatedFat 3.6, Cholesterol 198.5, Sodium 255.4, Carbohydrate 23.2, Fiber 3, Sugar 2.2, Protein 12.4

CHORIZO, POTATO AND GREEN CHILE OMELET



Chorizo, Potato and Green Chile Omelet image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. 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.
  • 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
  • 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
  • 5. BAKE 25 min. or until center is set. Serve topped with salsa.
  • If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
  • Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

CHORIZO, POTATO & CHEESE OMELETTE



Chorizo, potato & cheese omelette image

Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one

Provided by Good Food team

Categories     Lunch, Main course

Time 28m

Number Of Ingredients 6

1 small potato , cut into 2cm dice
1 tsp olive oil
50g chorizo , chopped
2-3 eggs
chopped parsley
25g grated cheddar

Steps:

  • Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium

CHORIZO AND SPINACH OMELET



Chorizo and Spinach Omelet image

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

50 g butter
2 chorizo sausages (finely chopped)
1 brown onion (small finely chopped)
150 g button mushrooms (finely chopped)
100 g Baby Spinach (leaves)
10 eggs (at room temperature)
2 tablespoons chives (finely chopped)
1/4 cup water

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.

CHORIZO OMELET



Chorizo Omelet image

Spice up your morning with this Chorizo Omelet recipe. Along with green peppers, onion and cheese, serve this up with breakfast today.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 2 servings

Number Of Ingredients 9

1/4 cup chopped Mexican chorizo
1/4 cup chopped green peppers
1/4 cup chopped onions
4 eggs
2 Tbsp. water
1/8 tsp. roasted ground cumin
2 dashes hot pepper sauce
2 KRAFT 2% Milk Sharp Cheddar Singles
1/4 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Cook meat in 8-inch nonstick skillet on medium-high heat 2 min., stirring occasionally. Add green peppers and onions; cook 2 min. or until meat is done, stirring frequently.
  • Meanwhile, whisk eggs, water, cumin and pepper sauce in small bowl until blended. Pour into skillet; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still moist.
  • Place 2% Milk Singles onto half the omelet; fold in half. Remove from heat; let stand, covered, 1 min. Cut in half. Serve topped with salsa.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 395 mg, Sodium 820 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 4 g, Protein 21 g

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