Chrissy's Eggs & Chorizo Omelette
Submitted by kens_wife
Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minA Mexican-style omelette built around bulk chorizo and creamy eggs. The chorizo cooks first, rendering its bright orange fat into the pan and crisping at the edges, then the eggs go in over the top. Half-and-half is the secret here. It’s richer than milk but lighter than heavy cream, giving the eggs a soft custardy body without weighing them down.
The technique is the difference between an omelette and just scrambled eggs. As the eggs set at the edges, lift them with a spatula and tilt the pan so the raw egg runs underneath. Avoid stirring, since constant agitation breaks up the curds and leaves you with rubbery eggs. Pull the pan when the eggs are set but still glossy on top. Mexican oregano finishes it with an herbal lift that plays against the chorizo’s smoky-spicy notes.
Chef Tips
- Use bulk Mexican chorizo, not the firm Spanish-style. Bulk chorizo crumbles and renders fat; Spanish chorizo is cured and sliced.
- Drain excess fat after the chorizo cooks. There should be a film, not a pool, before the eggs go in.
- Mix the eggs with a fork, not a whisk. Fewer bubbles means a smoother set.
- Keep heat at medium. High heat browns the bottom before the top sets.
Variations
- Top with crumbled queso fresco, avocado slices, and a few cilantro leaves before serving.
- Roll it up tightly and serve as breakfast burritos with warm flour tortillas.
- Add diced bell peppers or jalapeños with the onion for color and extra heat.
Ingredients
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.
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