Chorizo and Tomato Omelette

RECIPESPLUS
7Ingredients
30Minutes
420Calories

Ingredients

US|METRIC
  • 7 ounces chorizo (finely chopped)
  • 2 tomatoes (chopped)
  • 8 eggs
  • 1 tablespoon fresh parsley leaves (chopped)
  • 4 teaspoons butter
  • arugula (to serve)
  • crusty bread (to serve)
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    Directions

    1. Heat an 8 inch nonstick frying pan over medium heat. Cook chorizo for 2-3 mins, until crisp. Add tomatoes. Cook for 1 min. Set aside. Wipe pan clean.
    2. For each omelette, whisk together 2 eggs and a little parsley. Season. Heat 1 tsp butter in frying pan, swirling to coat bottom. Add egg mixture and cook until set slightly. Using a spatula, pull cooked egg towards the center, tilting pan to allow uncooked egg to run out to edge of pan. Repeat until omelette is almost set, about 1-2 mins. Spoon 1/4 filling over 1/2 the omelette then fold over and slide out of pan.
    3. Repeat with remaining butter, eggs and filling. Serve topped with arugula and crusty bread on the side.
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    NutritionView More

    420Calories
    Sodium33% DV790mg
    Fat51% DV33g
    Protein51% DV26g
    Carbs2% DV5g
    Fiber4% DV<1g
    Calories420Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol475mg158%
    Sodium790mg33%
    Potassium530mg15%
    Protein26g51%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber<1g4%
    Sugars3g6%
    Vitamin A30%
    Vitamin C20%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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