Serve it with veggies or berries to balance out its richness. It’s wonderful topped with a dollop of sour cream!
Ingredients
You’ll only need a few simple ingredients to make this tasty omelet. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: I like eggs prepared in almost any way one can imagine, including fluffy scrambled eggs, hard-boiled eggs, soft-boiled eggs, and poached eggs. But I especially enjoy omelets. And it’s so tasty! The combination of caramelized onions, spicy meat, and sharp cheddar is incredible.
Eggs: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the omelet could end up too salty. Olive oil: I love cooking with this tasty oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Butter is another good option. Sliced onions: Slice them thinly. I usually use yellow onions, but sometimes I vary this recipe and use green onions. Spicy Spanish chorizo: I love the Palacios brand - their hot chorizo is wonderful. Shredded cheese: I like extra-sharp cheddar. It’s so flavorful! Optional toppings: These include sour cream, salsa, and avocado. As you can see in the video below, I like to use sour cream. I also like to garnish the cooked omelet with chopped cilantro.
Variations
Cook the eggs in butter or ghee instead of olive oil. I especially like butter. Sometimes I use green onions instead of yellow onions. Experiment with different cheeses, such as Gruyere or Gouda. My personal favorite is smoked gouda. I love the flavor it adds to the omelet.
Chorizo Omelette Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Expert Tip
Serving Suggestions
I like to serve this omelet with a simple side such as a sliced tomato or some berries. These light sides are perfect and will balance out the richness of the omelette. Next, beat the eggs with salt and pepper. (Photo 3). Cook the onions in olive oil until they are golden brown. Add the chorizo and cook it briefly. (Photo 4). Let the bottom of the omelet set, then gently lift the edges to allow liquid eggs to go to the bottom and cook faster. (Photo 6). Carefully flip the omelet. Sprinkle half of it with the cheddar, fold, and serve. (Photos 7-8). Here’s what I usually do. I place a large heatproof plate on top of the skillet. I then invert the omelet onto the plate, cooked side up, and then slide it back into the skillet. You can see in the video below how I do it. A third option is to not flip it at all. When the bottom is almost cooked, reduce the heat to low. Cover the skillet and keep cooking on very low heat until the top is set. If you want a super-rich breakfast, you can top the omelet with sliced avocado and/or a dollop of sour cream. If you’d like to serve this omelet with bread, you can make keto English muffins, 90-second bread, or keto biscuits. It’s also good with buttered slices of almond flour bread.
Storing Leftovers
Although an omelet is best when freshly cooked, you can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, at 50% power.
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