I am not a big fan omelettes, or any kind of eggs really, but I have had a chorizo and tomato omelette before and thought it was pretty tasty. I love chorizo and cherry tomatoes, I think those flavours work well with the omelette, even though I don’t love eggs.
I didn’t think this was a difficult breakfast at all and it would work well for a lunch or even a simple dinner. You can add more or less of any of the ingredients depending on what you like best. I personally love more chorizo and tomatoes and less capsicum, but it is entirely up to you.
1 chorizo sausage
½ punnet cherry tomatoes
½ red capsicum
½ cup milk
½ tsp paprika
Handful fresh basil
Slice your chorizo on the diagonal, cut your tomatoes in half, and slice your capsicum into small thin strips, and wash your basil. Take your chorizo and place in a large frypan. Cook on a medium heat for 5 minutes or until they start curling up at the edges and becoming crispy.
Next, make you egg mixture by cracking your eggs into a bowl and whisking together with the milk. Season to taste.
Have all your ingredients ready to go so you can quickly add them all in when you start cooking the egg.
Turn on the same frypan you used earlier to cook your chorizo with to a medium-low heat. Pour in your egg mixture and add your capsicum, tomatoes, and chorizo.
Cook the omelette on the stove for a few minutes or until the bottom of the omelette has been cooked. You will know when it’s ready for the griller when you see that most of the egg has been cooked and is not as runny but you do not want to cook it fully, because it gets finished off under the griller. Place the omelette under the griller and cook until the the top is golden in colour and the edges have puffed up a bit.
Place the omelette onto a large serving plate, sprinkle with sweet paprika and top with basil, and serve immediately. Enjoy!
So, was this my ideal breakfast?
Would I make it again? Yes/
Would I recommend it? Yes/