Chorizo and Manchego Omelette
A bold, flavorful omelette filled with smoky chorizo, melted Manchego cheese, and buttery eggs.
Ingredients
4 large eggs
2 oz Spanish chorizo, diced
2 Tbsp butter or tallow (for cooking)
¼ cup shredded Manchego cheese
1 Tbsp heavy cream (optional, for extra fluffiness)
Salt and black pepper, to taste
1 Tbsp chopped parsley or chives (for garnish)
Macronutrients
(per serving, serves 2)
Protein: 44g
Fat: 65g
Carbs: 4g
Preparation
Crack eggs into a bowl, add heavy cream if using, and whisk with salt and pepper until smooth and slightly frothy.
Heat 1 Tbsp butter or tallow in a skillet over medium heat. Add diced chorizo and cook 3–4 minutes until browned and fragrant.
Remove the chorizo and wipe out any excess rendered fat if necessary, leaving a light coating in the pan.
Add the remaining butter or tallow and pour in the beaten eggs, tilting the pan to spread them evenly.
Cook gently, lifting the edges with a spatula to allow uncooked egg to flow underneath.
When the eggs are nearly set but still glossy, sprinkle the cooked chorizo and shredded Manchego over one half.
Fold the omelette over and cook another 30 seconds until the cheese melts.
Slide onto a plate, garnish with parsley or chives, and serve hot.
SATURDAY 260411