Yesterday evening when I came home I wasn't feeling overly hungry. That said I was in the mood of something tasty, and given that I was feeling tired, something relatively easy to make. I have to say I am new to the omelette world. I only had my first omelette about 3 months ago. Shocking? I know, and I have to say I have been missing out all these years. Omelettes are so handy to make, for breakfast, lunch or dinner! An all-rounder really. This recipe is one I have perfected since my wonderful Mom Shaud made it for me back in July. The fundamental difference with this omelette is I separate the eggs, stiffen then egg whites, meaning the omelette is really lights and fluffy. Mmm delicious!
1 small red onion
10 thin slices of chorizo
4 eggs (separated)
3 slices of smoked bacon
Handful of grated cheddar cheese
1. Cut the bacon into piece as shown, using a knife or a scissors. Place on frying pan until
lightly browned. Then add the onions and sautee.
2. Meanwhile, separate the eggs and with a handheld mixer, whisk the egg whites until stiff and
peaky. Then whisk in the egg yolks.
3. Place the chorizo on the pan and sear with the bacon and onion.
4. Next fold the egg in over the bacon, chorizo, and onions. Flatten out, sprinkle with cheddar
and cook for 2-3 minutes over a low heat so as not to burn the base of the omelette.
5. Then remove the pan from the heat and place under the grill until browned on top.
6. Cut in two and serve.
- I usually serve my omelette with home made potato wedges for dinner as pictured.
- You can obviously add of variety of ingredients to any omelette so get creative!
- The quantity of ingredients in this recipe serve two, that said if your absolutely starving and not making wedges you may well want to eat the whole thing. You can add extra vegetables or ingredients to bulk it up even more.