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Chorizo and tomato omelette
Chorizo and tomato omelette
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Kick off the weekend with a delicious omelette for breakfast or brunch.
Ingredients:
  • 2 quartered vine-ripened tomatoes
  • 20.00 ml balsamic vinegar
  • 18.20 gm olive oil
  • salt and cracked black pepper
  • oil spray
  • 1 sliced chorizo sausage
  • 4 eggs
  • 64.38 gm milk
  • torn basil leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Lay vine-ripened tomatoes on a baking tray lined with non-stick baking paper. Drizzle with balsamic vinegar and olive oil, and season with salt and cracked black pepper. Roast for 15 minutes until tender. Cover to keep warm.
  • Heat a small non-stick frying pan over medium heat, lightly grease with oil spray, and sauté the chorizo sausage until golden brown for 3-4 minutes. Drain on paper towel, cover with foil, and set aside.
  • Combine eggs and milk, season with salt and pepper. Coat a 20cm non-stick frying pan with oil spray. Pour in the egg mixture and cook over medium heat until set, about 5-6 minutes. Fold the omelette into a square shape using a spatula. Transfer to a serving plate and enjoy.
  • To serve the omelette, generously top it with flavorful chorizo and juicy tomato, then sprinkle it with fragrant torn basil leaves for added freshness. Serve promptly to enjoy it at its best.

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