Chrissy's Eggs & Chorizo Omelette
A Chorizo sausage filled omelet.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | ounces |
chorizo sausage
bulk |
|
| 8 | large |
eggs
|
|
| ¼ | cup |
cream
half and half |
|
| ½ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
chorizo sausage
bulk |
|
| 8 | large |
eggs
|
|
| 59 | ml |
cream
half and half |
|
| 2.5 | ml |
oregano
dried |
|
Directions
Heat oil over medium heat in a 10-inch non-stick skillet. Add the onion and cook until tender but not brown, about 5 minutes.
Add the Chorizo sausage, cook, stirring until the sausage is cooked through, drain off any excess fat.
Mix the eggs, half-and-half and the oregano well with a fork in a bowl.
Pour into the sausage mixture in the skillet.
As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard.
Cook until all the eggs are cooked but still moist, about 3 to 5 minutes depending on how hot your stove is. Do not overcook.
Serve.
