Edwina’s Eggcellent Chorizo and Cheese Omelette and Salad
– If I don’t say so myself!
We didn’t do a weekly shop this week, my fine gentleman and I, that is, so when I came home this evening, after giving 110% at my boxfit class feeling peckish, I was in a bit of a conundrum as to what to have for my din din (dinner to you normal folk). The conundrum didn’t last too long to be honest because the minute I saw three fresh free-range eggs on the kitchen counter I knew they were goin in ma belly some way! Opening the fridge and I knew it’d be an omelette but not any old omelette it was going to be an eggcellent chorizo and cheese omelette for me and my man with a salad on the side. Nothing too heavy, healthy but not painfully so and easily prepared in minutes. He agrees it’s up there with my omelette creations . If you do try it let me know what you think.
Iceberg Lettuce – sliced/shredded, Spinach Leaves, Rocket Leaves, Olives, Red Peppers – sliced, Mixed Seeds, Extra Virgin Olive Oil
Place the iceberg lettuce on the bottom, next add the spinach and rocket leaves. Add the olives and red peppers. Sprinkle the mixed seeds over the salad and drizzle the extra virgin olive oil on top. Done! (some cubes of the cheese of your choice would go well with this salad too)
3 or 4 Eggs, 4 or 5 Slices of Chozio cut in cubes, 2 or 3 Slices of Ham cut into squares, 1/4 to 1/2 Red Pepper, 8/10 Spinach Leaves, Grated Cheese (as much as you like), Basil Leaves to Garnish, Parsley to Garnish, Salt & Pepper, Oil to fry. Ingredients really depend on how many are eating the omelette!
Heat a frying pan and add a little drizzle of oil. Add the chorizo, ham and peppers. Fry for a few minutes and remove from the pan. Beat the eggs together in a bowl with a fork and add the salt and pepper. Most people I know add a tablespoon or two of milk to their eggs when they beat them. Sometimes I do, sometimes I don’t. Add them to the pan. Start with a low heat until the eggs start to set and then raise the temperature slightly. You want the eggs to set all over and to cook through but you do not want to burn the bottom either. Add the chorizo, ham and peppers to half the omelette. Add the spinach leaves to the other half. Top with the grated cheese, followed by the chopped parsley. Then carefully with a spatula, lift half the omelette and flip it over. This way everything heats up and the cheese melts. Plate it up for yourself if you are dining alone or divide in half if you ‘have to’ share it and serve it alongside the salad and top with some torn basil. Enjoy!