Spinach, Goat Cheese & Chorizo Omelette

Spinach, Goat Cheese & Chorizo Omelette might be a good recipe to expand your main course collection. For $2.73 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 504 calories, 31g of protein, and 39g of fat. This recipe serves 2. If you have goat cheese, butter, water, and a few other ingredients on hand, you can make it. It is brought to you by I Breathe Im Hungry. 143 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes include Chorizo, potato & cheese omelette, Basil Goat Cheese Omelette, and Garlicky Greens and Goat Cheese Omelette.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsRemove chorizo from the casing and fry in a medium saute pan until fully cooked.Meanwhile beat the eggs and water in a small bowl.*Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.Melt the butter in the same pan over low heat. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should bake it until the center is fully cooked.Serve with avocado slices and salsa verde. So good you wont even miss the toast or hash browns!

 

Step by step:

1. Remove chorizo from the casing and fry in a medium saute pan until fully cooked.Meanwhile beat the eggs and water in a small bowl.*Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.Melt the butter in the same pan over low heat.

2. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should bake it until the center is fully cooked.

3. Serve with avocado slices and salsa verde. So good you wont even miss the toast or hash browns!

Nutrition Information:

covered percent of daily need