Ingredients
-
50
-
2
-
1
-
150
-
100
-
10
-
2
-
1/4
-
-
-
-
-
-
-
Directions
Chorizo and Spinach Omelet, One of those dishes that could breakfast, brunch, lunch or dinner Was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like) From Recipe+, I LOVED this today, TRUE!Enjoyed the ease, simplicity, versatility too!Used red onions, shiitake mushrooms as like to use what I have on hand in fridge, freezer or pantry!This is a very lovely brunch or lunch even dinner recipe!MADE AS PART OF THE RECIPE SWAP #72
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Steps
|
1
Done
|
Heat 10 Grams of Butter in a 18cm (base Measurement) Heavy Based Non Stick Frying Pan Over Moderate Heat and Add Chorizo and Onions and Cook and Stir For 3 Minutes or Until Chorizo Is Crisp and Then Add Mushrooms and Cook and Stir For 2 Minutes or Until Tender and Then Add the Spinach and Cook For 30 Seconds or Until Wilted and Transfer to a Heatproof Bowl. |
|
2
Done
|
Whope Pan Clean. |
|
3
Done
|
Whisk Eggs, Chives and 1/4 Cup Water in a Large Jug and Season With Salt Pepper. |
|
4
Done
|
For Each Omelet, Melt 10 Grams of the Butter in Clean Pan Over Moderately High Heat and Add a Quarter of the Egg Mixture and Tilt to Cover Base and Cook For 2 Minutes Until Set Underneath and Then Slide Onto a Serving Plate. |
|
5
Done
|
Top Half the Omelet With a Quarter of the Chorizo Mixture and Fold Omelet Over to Enclose. |
