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 topped with a dollop of sour cream!
I love eggs. I especially like them for breakfast, although I also enjoy them for lunch and even for dinner. Even though I like eggs prepared in almost any way one can imagine, I especially enjoy omelets. I really like adding other ingredients - meats, cheeses, and vegetables - to the eggs.
This chorizo omelette is not a small, dainty one. It's very different than this fluffy 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 tasty! The combination of caramelized onions, spicy meat and sharp cheddar is incredible.
You'll only need a few simple ingredients to make this tasty omelet. 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, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty.
Olive oil: I love cooking with this tasty oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Butter is another good option.
Sliced onions: Slice them thinly. I usually use yellow onions, but sometimes I vary this recipe and use green onions.
Spicy Spanish chorizo: I love the Palacios brand - their hot chorizo is wonderful.
Shredded cheese: I like extra-sharp cheddar. It's so flavorful!
Optional toppings: These include sour cream, salsa, and avocado. As you can see in the video below, I like to use sour cream. I also like to garnish the cooked omelet with chopped cilantro.
Making this chorizo omelette is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to beat the eggs with salt and pepper.
Now, 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.
So how do you flip an omelette? You can use two wide spatulas to flip it, although admittedly that 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.
Here are a few ways for you to vary the basic recipe:
- Cook the eggs in butter or ghee instead of olive oil.
- Use green onions instead of yellow onions.
- Experiment with different cheeses, such as Gruyere or Gouda.
If you follow a low-carb or keto diet, the good news is that there's no need to serve this omelet with toast! Sliced tomato or some berries are perfect and will balance out the richness of the dish.
And as mentioned before, if you want a super-rich breakfast, you can top the omelet with sliced avocado and a dollop of sour cream.
However, if you really want some bread with your breakfast, you have options too! Consider making keto English muffins, 90-second bread, or almond flour biscuits.
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.
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- 3 large eggs
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil or butter
- ¼ cup thinly sliced onions (2 oz)
- ¼ cup spicy chorizo sausage link fully cooked, chopped (1 oz)
- ¼ cup shredded cheddar cheese (1 oz)
- In a small bowl, beat the eggs with the salt and pepper. Set aside.
- Heat a 10-inch nonstick skillet over medium heat, 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 is starting 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, use two wide spatulas to flip the omelet. Or use the technuque I show in the video below to flip it.
- Cook 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 and serve.
WATCH THE VIDEO:
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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