Monday, July 8, 2013

Have a Happy Don't Put All Your Eggs in One Omelette Day with Spicy Chorizo Omelette!

Spicy Chorizo Omelettes
by Susan W

Filling for 4 two-egg omelettes:
1 to 1 1/2 cups of your favorite cheese, shredded (I used spicy pepper jack...yum!)
1 Tablespoon extra virgin olive oil
1/2 pound chorizo
1/3 cup diced jalapeno
1/2 cup diced red onion

Shred your cheese, toss into a bowl and place in refrigerator until you're ready to use it.  In a skillet over medium-high heat, warm the olive oil, and then add the rest of the filling ingredients.  Saute until chorizo is done, peppers have softened and onions are opaque (about 8 minutes).  Keep warm in skillet over low heat until you're ready to fill each omelette.

For each two-egg omelette:
2 eggs
1 Tablespoon milk
salt and pepper to taste
1 Tablespoon butter or extra virgin olive oil (I used olive oil)
For garnish:  sliced avocado, fresh pico de gallo or salsa, more cheese 

Crack eggs into a small bowl, add the milk, and the salt and pepper and beat really well with a whisk.  Set aside.  Warm oil or melt butter in a skillet over medium-low heat (I find that a non-stick skillet works best for omelettes).  Sprinkle a drop or two of water into the pan and if it sizzles, your pan is ready.  Pour the egg mixture into the skillet, but don't stir.  

After a minute or two the eggs will start to set.  Now, gently push the edges of the cooked egg towards the center with a spatula, tilting the pan so that the rest of the uncooked egg flows to the edges.  Keep doing this until there's no more liquid left.  

Now comes the tricky part.  Using the spatula, gently flip the egg "pancake" over and cook the other side for a few seconds.  Spoon 1/4 of the above filling right down the center of the omelette, and then sprinkle some cheese on top of that.  Fold one side of the omelette towards the center, and then fold the other side over (you're basically folding the omelette like a letter).  

Cook for another minute or so to let the cheese melt.  Keep warm in the oven while you make the rest of the omelettes.  Garnish top of each omelette with avocado slices, fresh pico de gallo or salsa, and more cheese (because really, is there such a thing as too much cheese?).

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