Cherry Tomato and Chorizo Omelette
User Reviews
5.0
3 reviews
Excellent
Cherry Tomato and Chorizo Omelette
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These chorizo omelettes are perfect for Cinco de Mayo or any brunch gathering.
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Ingredients
- 1 tablespoon canola oil
- 2 links chorizo casing removed and quartered ½ inch thick
- 2-½ cups cherry tomatoes quartered
- 2 tablespoon Jalapeño minced
- 1 tablespoon garlic minced
- ¼ teaspoon salt
- ½ lime juiced
- ¼ cup cilantro
- 4 tablespoon unsalted butter divided
- 8 eggs
- 4 tablespoon Half & Half divided
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
- ½ cup Crumbled queso fresco divided (about 2 tablespoon each)
- Crumbled queso fresco cilantro, and chives for topping.
Instructions
- In a medium sauce pan, add one tablespoon canola oil to the pan (medium-high heat). Then add quartered pieces of chorizo. Cook for 2 minutes then add 2-½ cups cherry tomatoes, jalapeno, garlic, and salt. Cook on medium for 5-10 minutes. Add lime juice and stir in cilantro right before serving.
- Once the cherry tomato-chorizo mixture is almost finished cooking begin to cook the eggs. I made my omelette's in 2 batches using 2 small frying pans.
- In a small frying pan add one-tablespoon of unsalted butter (medium-high heat). While butter is melting beat 4 eggs with 2 tablespoons of half & half (*if you don't have half & half use milk--that's just what I had on hand). Add ¼ teaspoon of salt and black pepper. Beat well until bubbles start to appear in egg mixture (about 15 seconds).
- Divide the egg mixture in half among the two frying pans. Cook on medium heat for 2-3 minutes until eggs have set. Carefully flip the egg over, cooking 30 seconds more. Place ¼ cup of tomato/chorizo mixture on one side of the omelette as well as 2 tablespoons of queso fresco cheese. Flip the egg to form an omelette, and carefully transfer to plate. Repeat this step until all of your omelette's are done cooking. Top with additional crumbled queso fresco, minced cilantro, and green onion.
Notes
- You can divide the mixture into two pans and make two large omelettes (cut each in half for serving) or cook the filling and remove it from the pan to make one at a time. It all depends on what size pan you are working with.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
5g
(2%)
Protein
19g
(38%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
406mg
(135%)
Sodium
692mg
(29%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1574IU
(31%)
Vitamin C
29mg
(32%)
Calcium
178mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 406mg | 135% |
| Sodium | 692mg | 29% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1574IU | 31% |
| Vitamin C | 29mg | 32% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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