Ingredients for Chorizo And Spinach Omelet
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How to Make Chorizo And Spinach Omelet
- Heat 10 grams (approximately 1 tablespoon) of butter in an 18cm heavy-based nonstick frying pan over moderate heat. Add 100g chorizo, chopped, and 1/2 medium onion, chopped, and cook, stirring occasionally, for 3 minutes, or until the chorizo is crisp. Add 100g sliced mushrooms and cook, stirring, for 2 minutes, until tender. Stir in 100g fresh spinach and cook for 30 seconds, or until wilted. Transfer the chorizo mixture to a heatproof bowl.
- Wipe the pan clean.
- In a large jug, whisk together 4 large eggs, 2 tablespoons chopped chives, and 1/4 cup (60ml) water. Season generously with salt and pepper.
- For each omelet, melt 10 grams (approximately 1 tablespoon) of butter in the clean pan over moderately high heat. Add 1/4 of the egg mixture and tilt the pan to evenly coat the base. Cook for 2 minutes, or until the bottom is set. Slide the omelet onto a serving plate.
- Top half of the omelet with 1/4 of the chorizo mixture. Fold the omelet over to enclose the filling.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
9g
Fat
73g
Carbs
1g
