Cheesy Mexican Omelette with Chorizo

Keeping the filling simple with chorizo and cheese, this Mexican Omelette is a quick breakfast, lunch or light dinner.

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 12

Servings omelettes

Calories 538kcal

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.

Tip: An Omelette pan doesn't have to be expensive. Purchase an inexpensive non-stick omelette pan and reserve it to only cook eggs and omelettes.

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.

Keep the first omelette warm by tenting with foil, while you make the 2nd omelette.