Mozzarella Chorizo Omelet For One Recipes

SOY CHORIZO OMELET

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.

MOZZARELLA & CHORIZO OMELET FOR ONE

Steps:

• Fry the chorizo and peppers in olive oil in a hot pan for 4 minutes.
• Whisk the eggs until light and frothy then add a dash of milk, some salt and pepper and half the chives.
• Add the egg to the hot pan with the pepper and chorizo and cook for two minutes.
• Slice the mozzarella and place over one half the omelet. Fold the other half over to cover the cheese and cook for 1-2 minutes, flipping to make sure both sides are cooked.
• Grate some cheddar over the top and place under a hot broiler for 30 seconds to a minute.
• Scatter over the rest of the chives and serve.

CHORIZO OMELET

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.

OMELET FOR ONE

Steps:

• Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes).
• Add mushroom and cook another 2 minutes (or until mushroom is soft).
• Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley.
• Remove vegetables from skillet and set aside.
• Beat eggs with 1 tablespoon water and salt and pepper.
• Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds).
• With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat.
• With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center.
• Make a shallow slit the length of the omlet and spoon the vegetables onto it.
• Serve immediately.

CHORIZO SALSA OMELET

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.

MOZZARELLA AND TOMATO SAUCE OMELETS

Steps:

• Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.( Can be prepared up to 1 month ahead. Freeze.)
• Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy. Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.