Chorizo Mushroom Omelette Recipes

CHORIZO, POTATO AND GREEN CHILE OMELET

Chorizo, Potato and Green Chile Omelet image

Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

6 ounces chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 (4 ounce) can chopped green chiles, undrained
1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
½ cup BREAKSTONE'S or KNUDSEN Sour Cream
½ cup red salsa

Steps:

Heat oven to 350 degrees F.
Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
Bake 25 min. or until center is set. Serve topped with salsa.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 16.3 g, Cholesterol 146.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 831.8 mg, Sugar 2.1 g

CHORIZO MUSHROOM QUICHE

Chorizo Mushroom Quiche image

This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!).

Provided by SoberOldie

Categories Savory Pies

Time 35m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
1 1/2 cups cream (or a blend of milk and cream, your choice)
6 mushrooms, sliced
2 green onions, sliced
6 ounces chorizo sausage
3/4 cup cheddar cheese, grated
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon cayenne (to taste)
1/4-1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper

Steps:

In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.

Nutrition Facts : Calories 359.1, Fat 30.5, SaturatedFat 15.3, Cholesterol 220.4, Sodium 607.3, Carbohydrate 4.5, Fiber 0.4, Sugar 0.9, Protein 16.9

CHORIZO AND SPINACH OMELET

Chorizo and Spinach Omelet image

One of those dishes that could breakfast, brunch, lunch or dinner. Was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like). From Recipe+

Provided by ImPat

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

50 g butter
2 chorizo sausages (finely chopped)
1 brown onion (small finely chopped)
150 g button mushrooms (finely chopped)
100 g Baby Spinach (leaves)
10 eggs (at room temperature)
2 tablespoons chives (finely chopped)
1/4 cup water

Steps:

Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
Whope pan clean.
Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.

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Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
When the bottom is set, use two wide spatulas to flip the omelet. Or use the technuque I show in the video below to flip it.

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