We have a few breakfast-for-dinner favourites that get regular play on weeknights: frittatas, French toast and flapjacks (I only now see that they all start with the letter f… coincidence? I think not). The other day though, my brother-in-law made us omelettes to terminate all memory of former omelettes. For real. It was the creamiest, cheesiest, eggiest omelette I have ever tasted. And so we were converted. The mission to recreate the perfect omelette commenced.
My first two attempts, although edible, were not so very successful. I made this mushroom and chorizo omelette on my third try. It was eggy and cheesy and meaty and by far the one that came closest to bro-in-law-perfection. I’ll get it right one of these days though, stay tuned. 🙂
100 g mushrooms, sliced
Small chorizo sausage, sliced
1 teaspoon garlic
Handful of grated cheddar cheese
Handful of chopped chives
1. Fry the garlic and mushrooms in a splash of oil. When the mushrooms start to wilt, add the chorizo.
2. Once the liquid has evaporated, set the mushrooms and chorizo aside.
3. Whisk the eggs and pour into a very hot non-stick pan. When the egg starts lifting up at the sides, spoon the mushrooms and chorizo on top and flip one side on top of the other.
4. Top with cheese and chives and serve hot with a slice of bread.