There’s something undeniably delightful about a dish that’s both a breakfast classic and a dinner superstar. Enter the Chorizo and Cherry Tomato Omelette with Rocket! This recipe embodies simplicity, accessibility, and taste all in one glorious skillet.
Ingredients you need for this Chorizo Omelette:
One of the charms of this recipe lies in the accessibility of its ingredients. You won’t need to embark on a treasure hunt through gourmet stores; everything you need is likely already in your kitchen. Eggs, tomatoes, rocket (or baby spinach), chorizo – these are everyday pantry staples that, when combined, transform into a dish worthy of any brunch menu.
- Chorizo
- Cherry tomatoes
- Olive Oil
- Balsamic vinegar
- Salt and pepper
- Eggs
- Rocket
- Parmesan cheese
- Lemon
The ingredients in this Chorizo and Tomato Omelette are not only easy to find but also pack a punch in the flavour department. The rich, smoky chorizo plays a starring role, complemented by the burst of sweetness from cherry tomatoes. The zing of balsamic vinegar adds a tangy twist, while the rocket and Parmesan lend a peppery, creamy finish.
Easy variations of the Chorizo and Cherry Tomato Omelette:
Mediterranean-Inspired Omelette:
- 1.Ingredients:
Replace chorizo with spicy Italian sausage or Greek loukaniko sausage.
Add diced bell peppers, red onion, and Kalamata olives for a Mediterranean twist.
Use feta cheese instead of Parmesan for a creamy, tangy flavour. - 2.Method:
Follow the original recipe instructions, substituting the ingredients mentioned above. The result is a Mediterranean-inspired omelette bursting with bold flavours.
Veggie Delight Omelette:
- 1.Ingredients:
Skip the chorizo to make it vegetarian.
Include a variety of sautéed vegetables like bell peppers, mushrooms, and spinach.
Add crumbled goat cheese for a creamy and tangy element. - 2.Method:
Prepare the omelette as per the original recipe, using the suggested vegetable and cheese substitutions. This version offers a lighter and veggie-packed alternative.
Smoky Bacon and Avocado Omelette:
- 1.Ingredients:
Replace chorizo with crispy cooked bacon bits.
Include diced avocado for a creamy, buttery texture. - 2.Method:
Cook the bacon until crispy and chop it into bits.
Follow the original recipe instructions, replacing the chorizo with bacon and adding diced avocado just before serving. Garnish with your choice of fresh herbs.
These variations showcase the versatility of this Chorizo and Tomato omelette recipe, allowing you to tailor it to your taste preferences or available ingredients while maintaining its deliciousness. Enjoy experimenting with these flavourful twists!
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Chorizo and Tomato Omelette
Description
This Tomato omelette is a breeze to whip up, with just a handful ingredients and a few easy steps. The chorizo infuses each bite with a smoky, savoury kick, while the cherry tomatoes burst with juicy, sweet flavour.
Ingredients
- 2 Chorizo
- 1 punnet Cherry tomatoes
- 2 tbs Olive Oil
- 2 tbs Balsamic vinegar
- Salt and pepper, to taste
- 8 Eggs
- 200g Rocket
- 80g Parmesan cheese, grated
- 1 Lemon, cut in wedges
Instructions
Preheat grill to medium heat.
- Place a frying pan over a medium-high heat with water filling the pan about 2cm. Add chorizo and cook for about 3-5 minutes, turning occasionally until brown or cooked through. Drain on paper towel. When cooled, slice the chorizo and return to the pan for another 2-3 minutes. Set aside.
- Return frying pan to the heat and drizzle with a little oil if needed. Add the tomatoes and cook for 2-3 minutes, shaking pan occasionally, until tomatoes are softened. Transfer to a bowl. Pour over the oil, vinegar and seasonings. Gently toss to combine then set aside.
- Return frying pan to the heat and add 1 tbs of oil. Whisk together the eggs and season a little. Pour eggs into the pan and cook for about 3 minutes until the base is set. The top will still be runny.
- Place the chorizo pieces on top of the omelette. Working quickly, use a slotted spoon to lift the tomatoes from the dressing, (setting the dressing aside) and scatter the tomatoes over the top of egg mixture.
- Place pan under the grill and cook for about 1-2 minutes, or until egg is just set, puffed and golden brown.
- Toss rocket leaves in the reserved dressing and sprinkle with parmesan. Cut omelette into wedges and serve with rocket salad and lemon wedges.
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