Spring is here and nothing beats a breakfast with a juicy flavorful Omelette. This is a very easy recipe full of healthy vegetables, flavor and texture.
Ingredients 4 portions
6 eggs
2 tablespoons olive oil
2 cups chopped spinach
1 medium onion, diced
2 medium ripe tomatoes, diced
1 cup porcini mushrooms sliced length-wise
1/2 thin sliced Spanish chorizo (cured)
1 teaspoon corn-starch
4 tablespoons cold milk
5 corn tortillas
non-stick cooking spray (canola oil)
salt and pepper to taste
Parmesan reggiano cheese, coarsely grated
chopped chives to garnish.
Preheat the oven to 350F. Cut the corn tortillas into 2 inches squares, lay on a tray covered with foil paper. Spray with canola oil. Bake for 7-10 minutes until golden brown and crisp. Remove from the oven and set aside. You can use tortilla chips and skip this step.
In a cast iron skillet or non stick pan that does not have a plastic handle, heat the olive oil at medium heat. Add the sliced chorizo and saute for 3 minutes. Add the diced onion and cook for 3 minutes.Add the spinach, diced tomatoes and mushroom, sprinkle with salt and pepper. Cook for 5 minutes. Place in a bowl and set aside.
In a medium bowl dissolve the corn starch in the cold milk. Beat the eggs in and mix until well incorporated. Season with salt and pepper.
Wipe the skillet with towel paper, and spray generously with canola oil. Place on the stove at medium heat. Add half of the eggs mixture and immediately add the sauteed vegetables and chorizo placing evenly. Top with the tortilla chips and add the remaining egg mixture over the chips. Cook for 5-8 minutes until the eggs are lightly cooked.
Sprinkle the Parmesan reggiano and place in the oven to finish the omelette to your desire consistency.
Cut into portions and garnish with the chopped chives and more Parmesan cheese.
Ingredients 4 portions
6 eggs
2 tablespoons olive oil
2 cups chopped spinach
1 medium onion, diced
2 medium ripe tomatoes, diced
1 cup porcini mushrooms sliced length-wise
1/2 thin sliced Spanish chorizo (cured)
1 teaspoon corn-starch
4 tablespoons cold milk
5 corn tortillas
non-stick cooking spray (canola oil)
salt and pepper to taste
Parmesan reggiano cheese, coarsely grated
chopped chives to garnish.
Preheat the oven to 350F. Cut the corn tortillas into 2 inches squares, lay on a tray covered with foil paper. Spray with canola oil. Bake for 7-10 minutes until golden brown and crisp. Remove from the oven and set aside. You can use tortilla chips and skip this step.
In a cast iron skillet or non stick pan that does not have a plastic handle, heat the olive oil at medium heat. Add the sliced chorizo and saute for 3 minutes. Add the diced onion and cook for 3 minutes.Add the spinach, diced tomatoes and mushroom, sprinkle with salt and pepper. Cook for 5 minutes. Place in a bowl and set aside.
In a medium bowl dissolve the corn starch in the cold milk. Beat the eggs in and mix until well incorporated. Season with salt and pepper.
Wipe the skillet with towel paper, and spray generously with canola oil. Place on the stove at medium heat. Add half of the eggs mixture and immediately add the sauteed vegetables and chorizo placing evenly. Top with the tortilla chips and add the remaining egg mixture over the chips. Cook for 5-8 minutes until the eggs are lightly cooked.
Sprinkle the Parmesan reggiano and place in the oven to finish the omelette to your desire consistency.
Cut into portions and garnish with the chopped chives and more Parmesan cheese.
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