Keeping the filling simple, this Mexican Omelette with chorizo and cheese is a quick breakfast, lunch or light dinner. Easy to make, let’s take a look:
We all love omelettes, but haven’t you had your fair share of mediocre versions? Like an omelette so heavy with ingredients, that the eggs have broken and it more resembles scrambled eggs? Or an omelette that’s browned too much, compromising the flavor?
Leave it to my tenure at Culinary School for a deep dive into how to make a consistently good omelette.
If you follow the simple rule of “less is more”, you’ll always turn out an omelette you can be proud of.
The ingredients should be simple and minimal so the creamy flavor of the egg doesn’t get lost. After all, the eggs are what it’s all about.
For this Mexican Omelette, keep in mind that we’re not making an egg burrito, we want the ingredients to compliment and enhance the flavor of the egg, rather than over-power.
This Mexican Omelette with Chorizo is a good example of how a good balance of ingredients will allow each flavor to shine.
Mexican chorizo and cheese unite with two large eggs for a Fiesta of a breakfast.
Mexican Omelette Ingredients
- Mexican Chorizo Sausage: Cooked
- Shredded Cheese: Cheddar
- Salsa: Your favorite brand
- Milk
- Eggs: 4 large eggs
- Chile Powder
- Jalapeno Pepper
- Avocado
- Butter
Ingredient Substitutions
- Meat: You can also use ground beef or ground chicken that’s been seasoned with taco seasoning.
- Cheese: Use any good melting cheese. Monterey Jack, Pepper Jack and Muenster are all good choices here.
- Chile Powder: New Mexico Red Chile Powder is recommended, or Ancho chile powder.
- Butter: Omelettes take on a creamy buttery flavor using butter, but you can use a non-stick cooking spray for a low-fat option.
- Milk: Substitute Mexican crema or sour cream. I do this a lot when making scrambled eggs or omelettes.
Step by Step Instructions, It’s Easy
- Step 1: Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
Pro Tip: Don’t over mix the eggs. Mix just enough to combine eggs until a few bubbles appear. If you over-mix it will cause the protein to break down resulting in rubbery texture.
- Step 2: Melt 1 Tablespoon butter, in an omelette pan. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
- Step 3: With the pan setting on the burner, move it in a circular motion. This movement will distribute the uncooked eggs in the pan and set the omelette quicker.
- Step 3: Once the eggs are almost set, add the cooked chorizo and cheese on top of the egg mixture. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
You’re better off using vegetable oil. Vegetable oil has a higher smoking point that olive oil. Which means that the oil will heat faster. This is beneficial when adding eggs to the pan. You won’t risk the egg omelette sitting in oil that’s not hot enough, which will lead to the eggs soaking up the oil, rather than frying.
Choose a good melting cheese. Muenster is a very good choice, as is any other soft cheese such as Monterey Jack, Pepper Jack or Cheddar. Avoid hard cheeses like Parmesan, or a Mexican crumbling cheese such as Cotija. I also don’t like to use Mozzarella. Even though it’s a great melting cheese, it’s strings once it’s melted, making it hard to eat.
I prefer to purchase Mexican chorizo that is sold in packages that resemble hamburger. Another option are the tubes of finely ground chorizo which contain a lot of oil. This products cooks down the a very fine texture, rather than a chunkier version of burger type product. And don’t confuse Spanish chorizo with Mexican Chorizo. Spanish chorizo is a hard sausage product that is already cured and cooked. And it has a totally different flavor profile than Mexican chorizo.
This omelette is naturally gluten free and a great source of protein.
Omelette Tips
- We made hundreds of omelettes in Culinary School, following the rules of quick and fast. An omelette should take about two minutes to make, from start to finish.
- Any filling for any omelette should be added right before folding the omelette which means it’s necessary for all fillings to be fully cooked.
- More than likely any omelette will include cheese, so it’s imperative that the cheese be fine grated, so the heat from the eggs will melt it when you fold the omelette.
- Grate the cheese yourself. Bags of pre-grated cheese contains chemicals to keep the cheese from sticking together. This will also cause the cheese to melt slower.
- Don’t let the eggs brown on the bottom. You’ll lose that delicate texture and flavor.
- An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick 8″ omelette pan and reserve its use for fried eggs, scrambled eggs and omelettes.
Looking for more perfect omelette tips? Visit my article about making a two egg omelette, perfect every time.
Mexican Omelette With Chorizo Variations
- Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
- Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
- Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
- Add chopped or sliced avocado to the omelette once it’s plated.
- Fine chopped cilantro is always welcome.
- For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice splash of color.
- Switch out traditional salsa for a spoonful of green chile sauce .
What To Serve With A Mexican Omelette
I always like to serve potatoes with an omelette. Try this recipe for Savory Skillet Potatoes. Refried beans are also a good choice. A very easy side dish is to open a can of black beans and season and heat stove top. Omelettes are so quick to make, prepare any side dish before you start cooking the eggs.
More Mexican Breakfast Ideas
And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes, and the most popular breakfast recipe on my site for Country Potatoes with Ham.
Cheesy Mexican Omelette with Chorizo
Equipment
- Omelette pan non-stick
Ingredients
- 1/4 pound Mexican Chorizo bulk, cooked
- 4 large eggs
- 1 Tablespoon milk divided
- 2 Tablespoons butter divided
- 1 teaspoon New Mexico Red Chile Powder divided, or Ancho Chile Powder
- 1/2 Cup Shredded Cheddar Cheese
Instructions
- Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
- Melt 1 Tablespoon butter in an omelette pan over medium heat. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
- With the pan setting on the burner, move the pan in a circular motion, This movement will distribute the uncooked eggs around in the pan and set the omelette quicker.
- Once the eggs are almost set, add half the cooked chorizo and half of the cheese down the center of the omelette. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
- Repeat to make the 2nd omelette.
- Top with sour cream or Mexican Crema. Salsa, Cilantro, or chopped or sliced avocado.
Notes
- Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
- Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
- Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
- Add chopped or sliced avocado to the omelette once it’s plated.
- Fine chopped cilantro is always welcome.
- For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice garnish presentation.
Nutrition
Mexican Omelette with Chorizo … It’s Whats for Breakfast
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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