This deliciously big, substantial and filling chorizo omelette will keep you full for hours. Serve it with veggies or berries to balance out its richness. It's wonderful when topped with a dollop of sour cream!
This chorizo omelette is not a small, dainty one. It's very different than this egg white omelet which is also excellent but in a very different way. It's a big, substantial, very satisfying egg dish that will keep you full for several hours. And it's so flavorful! The combination of caramelized onions, bold-tasting chorizo, and sharp cheddar is incredible.
Ingredients
You'll only need a few simple ingredients to make this omelette. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, including this one.
- To season: Kosher salt and black pepper.
- Olive oil: Butter is another good option.
- Sliced onions: Slice them thinly.
- Spanish chorizo: Fully cooked. I love the Palacios brand.
- Shredded cheese: I like extra-sharp cheddar. It's so flavorful!
- Optional toppings: These include sour cream, salsa, and avocado. I typically use sour cream. I also like to garnish the cooked omelet with chopped cilantro.
Variations
- Cook the eggs in butter or ghee instead of olive oil. I especially like butter.
- Sometimes, I use green onions instead of yellow. If using green onions, don't cook them separately. Mix them into the eggs instead.
- Experiment with different cheeses, such as Gruyere or Gouda. My personal favorite is smoked gouda. I love the flavor it adds to the omelette.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Lightly beat the eggs with salt and pepper. Cook the onions in olive oil until they are golden brown. Add the chorizo and cook it briefly.
Pour the eggs on top of the onions and chorizo and gently stir. Let the bottom of the omelet set, then gently lift the edges to allow liquid eggs to go to the bottom and cook faster.
Carefully flip the omelet. Sprinkle half of it with the cheddar, fold, and serve.
Expert Tip
So, how do you flip an omelette? You can use two wide spatulas to flip it, although, admittedly, this sometimes leads to the omelette falling apart.
Here's what I usually do. I place a large heatproof plate on top of the skillet. I then invert the omelette onto the plate, cooked side up, and then slide it back into the skillet. You can see how I do it in the video below.
A third option is to not flip it at all. When the bottom is almost cooked, reduce the heat to low, cover the skillet, and keep cooking on very low heat until the top is set.
Serving Suggestions
I like to serve this omelette with a simple side, such as sliced tomatoes or some berries. These light sides are perfect and will balance out the richness of the omelette.
If you want an extra-rich breakfast, you can top the omelet with sliced avocado and/or a dollop of sour cream.
If you'd like to serve this omelet with bread, you can make keto English muffins, 90-second bread, or keto biscuits. It's also good with buttered slices of almond flour bread.
Storing Leftovers
Although an omelette is best when freshly cooked, you can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
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Recipe Card
Chorizo Omelette with Cheddar and Sour Cream
Video
Ingredients
- 3 large eggs
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil - or butter
- ¼ cup onions - thinly sliced; 2 ounces
- ¼ cup chorizo sausage link - fully cooked, thinly sliced; 1 ounce
- ¼ cup cheddar cheese - shredded; 1 ounce
Optional Toppings:
- 1 tablespoon sour cream
- 1 tablespoon cilantro - chopped
Instructions
- In a small bowl, lightly beat the eggs with the salt and pepper. Set aside.
- Heat a 10-inch nonstick skillet over medium heat for about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, for 1 more minute.
- Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly.
- Cook for 2-3 minutes, until the bottom starts to set. Gently lift the omelet's edges and allow the uncooked egg from the top to slide under, where it will cook faster.
- When the bottom is set, flip the omelet (see "Notes" for tips on how to flip it).
- Cook for 1-2 more minutes on the second side. Sprinkle the shredded cheddar on half of the omelet and fold.
- Turn the heat off and allow the cheese to melt from the residual heat, then slide the omelette onto a plate, top it with your desired toppings, and serve.
Notes
Flipping the Omelette
You can use two wide spatulas to flip it, although, admittedly, this sometimes leads to the omelette falling apart. Here's what I usually do. I place a large heatproof plate on top of the skillet. I then invert the omelet onto the plate, cooked side up, and then slide it back into the skillet. You can see in the video below how I do it. A third option is to not flip it at all. When the bottom is almost cooked, reduce the heat to low. Cover the skillet and keep cooking on very low heat until the top is set.Storing the Omelette
Although an omelet is best when freshly cooked, you can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.Nutrition
The nutrition info does not include toppings.Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ashley says
absolutely delicious! i make this omelet every Sunday - my husband demands it lol
Vered DeLeeuw says
Glad you guys enjoy this omelette, Ashley! Thanks for the comment.