About
This flavorsome omelet is cooked in chorizo oil and filled with smoky chorizo, creamy avocado and sweet bell peppers.
This is a great sharing lunch served with a simple side salad.
Ingredients
- 6 medium raw egg
- 2 teaspoon rosemary, fresh
- 1 ½ ounce fresh food spanish chorizo by sainsbury's
- 1 tablespoon olive oil
- ½ each avocado
- ¼ large – 3" diameter x 3 3/4" red bell peppers, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Roughly dice the chorizo and the bell pepper. Heat the oil in a skillet over a medium heat and add the chorizo and pepper. Cook for 5-6 minutes until the chorizo is cooked through and golden and the bell pepper is soft. Remove from the pan with a slotted spoon leaving the oil behind and set to one side.
- Whilst the chorizo is cooking, finely chop the rosemary and add to a mixing bowl along with the eggs, salt and pepper. Beat together to combine.
- Heat the skillet that cooked the chorizo over a medium heat. Pour in the beaten egg mixture and leave to settle and start cooking. As the egg sets around the edges, use a spatula to bring the cooked egg away from the sides allowing any uncooked egg to fill the gaps.
- Whilst the omelet cooks, slice the avocado. Once the omelet has cooked through to preference, remove from the heat and arrange the avocado, chorizo and pepper mixture to one side.
- Fold the omelet in half to serve.
Nutrition Facts
- Servings: 2
- Calories: 397.6kcal/1663.6kJ (per serving)
- Fat: 31.4g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 22.2g (per serving)
