Chorizo Salsa Omelet Recipes

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CHORIZO SALSA OMELET



Chorizo Salsa Omelet image

Just a few ingredients jazz up a basic omelet and make it delish! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 7

1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cooked chorizo or sausage
2 tablespoons chunky salsa

Steps:

  • In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 588 calories, Fat 48g fat (19g saturated fat), Cholesterol 727mg cholesterol, Sodium 1568mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

SOY CHORIZO OMELET



Soy Chorizo Omelet image

A simple yet filling, spicy omelet. I had a package of Trader Joe's® soy chorizo on hand and was looking for a simple way to cook it. Serve with a green salad for a light meal. The omelet is rather thin. Feel free to use more eggs and milk to make it thicker.

Provided by virgi

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 33m

Yield 2

Number Of Ingredients 7

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, chopped
12 ounces soy chorizo (such as Trader Joe's®)
4 eggs
⅓ cup milk
salt to taste

Steps:

  • Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
  • Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 28 g, Cholesterol 375.3 mg, Fat 41.5 g, Fiber 5.4 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1984.9 mg, Sugar 4.2 g

CHORIZO, POTATO AND GREEN CHILE OMELET



Chorizo, Potato and Green Chile Omelet image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. 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.
  • 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
  • 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
  • 5. BAKE 25 min. or until center is set. Serve topped with salsa.
  • If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
  • Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

CHORIZO OMELET



Chorizo Omelet image

Spice up your morning with this Chorizo Omelet recipe. Along with green peppers, onion and cheese, serve this up with breakfast today.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 2 servings

Number Of Ingredients 9

1/4 cup chopped Mexican chorizo
1/4 cup chopped green peppers
1/4 cup chopped onions
4 eggs
2 Tbsp. water
1/8 tsp. roasted ground cumin
2 dashes hot pepper sauce
2 KRAFT 2% Milk Sharp Cheddar Singles
1/4 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Cook meat in 8-inch nonstick skillet on medium-high heat 2 min., stirring occasionally. Add green peppers and onions; cook 2 min. or until meat is done, stirring frequently.
  • Meanwhile, whisk eggs, water, cumin and pepper sauce in small bowl until blended. Pour into skillet; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still moist.
  • Place 2% Milk Singles onto half the omelet; fold in half. Remove from heat; let stand, covered, 1 min. Cut in half. Serve topped with salsa.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 395 mg, Sodium 820 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 4 g, Protein 21 g

CHORIZO BRUNCH OMELET ROLL WITH SALSA



Chorizo Brunch Omelet Roll with Salsa image

The brunch crowd is used to omelets. Surprise them with something different-like this baked omelet roll with chorizo, salsa and melted cheese.

Provided by My Food and Family

Categories     Dairy

Time 28m

Yield 8 servings

Number Of Ingredients 8

8 egg s
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 oz. Mexican chorizo, cooked, well-drained and crumbled
1/4 cup finely chopped fresh cilantro
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 cup TACO BELL® Thick & Chunky Salsa, warmed

Steps:

  • Heat oven to 350ºF.
  • Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
  • Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 3 ingredients. Pour into prepared pan.
  • Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
  • Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 490 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 14 g

CHORIZO OMELET WITH CHIPOTLE CREAM SAUCE



Chorizo Omelet With Chipotle Cream Sauce image

Make and share this Chorizo Omelet With Chipotle Cream Sauce recipe from Food.com.

Provided by The Galveston Chef

Categories     Breakfast

Time 13m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce chorizo sausage
2 eggs
1 ounce cream
1 teaspoon dried chipotle powder
1 dash salt

Steps:

  • Mix eggs well in a bowl let rest.
  • Add to skillet the chorizo sausage and lightly brown remove from heat.
  • Add eggs to oiled pan until firm.
  • Flip the eggs to the other side and then add chorizo sausage.
  • Fold to omelet.
  • In a sauce pan add cream and chipotle powder and whisk.
  • Heat it up until thickens.
  • Top the eggs with the sauce.

Nutrition Facts : Calories 367.6, Fat 30.1, SaturatedFat 12.8, Cholesterol 479.7, Sodium 681.1, Carbohydrate 3.6, Fiber 0.9, Sugar 1, Protein 20.4

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

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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