It is breakfast time! Yoghurt, smoothie, cereals, fresh fruits, sausages, prosciutto, bread, butter, marmalade, honey or eggs are just a few breakfast options. Which one is your favourite? I admit I keep changing my preferences from month to month. However, eggs stay one of my favourites. This time I made a lovely chorizo spinach omelette.
Eggs are so versatile. There are so many ways you can prepare an egg. I mean, what would you choose between sunny side up, over easy/medium/hard, scrambled (soft/hard), poached (I learned from Jamie Oliver an easy way), soft boiled, hard boiled, frittatas and omelettes? Omg, there are eleven ways how to prepare an egg! Eleven! This is just eggstraordinary! Wink.
After eating this chorizo spinach omelette either for breakfast, lunch, brunch or dinner, you won’t stay hungry. This is a real energy boost. The omelette is stuffed with a wonderful Spanish sausage, which is lightly spicy but with an amazing aroma. It just has something, that you can’t say no to.
However, there’s more. Along with chorizo comes also garlic, onion and fresh spinach. Plus the omelette is not just made out of beaten eggs, but a combination of eggs, coconut and chili flakes.
Making an omelette is easy. Everyone can make it. Don’t be scared and give it a try. You can either use the stuffing I suggested or add one of your choice. There are no limits. Use everything from cheese, herbs, meat to mushrooms.
If you like a basic omelette, check out this French omelette. It is so simple, yet creamy and delicious. For more of a “special” version, check the pasta omelette I’ve made.
Ingredients for 2 portions of chorizo spinach omelette:
- avocado or coconut oil
- 1 red onion (chopped)
- 2 garlic cloves (sliced)
- 4 small chorizos
- 2 handfuls of fresh baby spinach
- 5 eggs (beaten)
- 2 Tbsp of coconut milk (the thick one from the can)
- chili flakes
- salt and pepper
- 4 cherry tomatoes (optional)
- 2 spring onions (sliced, optional)
Start with preparing the omelette stuffing. Wash the baby spinach and let it drain. We don’t want a soggy omelette, right? Chop the onion and slice the garlic.
When it comes to chorizo, remove the sausage from the casing, rather than using the whole one. Using a sharp knife, do a little cut into the casing and peel it off.
In a small skillet, melt some avocado or coconut oil, add the onion, garlic and chorizo and cook for about 5-7 minutes. Onion and garlic will become softer and the meat will release all the oil. Then place the spinach on top. Once it gets wilted, remove from the heat.
Next, preheat a larger frying pan. In a bowl, beat the eggs, mix them with coconut milk, salt, pepper and chili flakes. Furthermore, in the frying pan, melt some coconut oil, pour in half of the egg-coco batter (remember, you are making two omelettes) and fry until ready to flip.
Flip it, turn off the heat, add half of the chorizo stuffing and gently fold the omelette over it. Using a spatula makes everything easier and the omelette won’t break. Repeat one more time, making the second one and you are ready to serve.
I added some fresh cherry tomatoes and sliced spring onion on top of the chorizo spinach omelette. As said, use any stuffing you like and tuck them up in the omelette. An omelette is a wonderful start of the day, a lovely lunch and a quick week supper.
Enjoy!
PS:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
