Spanish Omelet with Fresh Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped chorizo sausage (about 4 ounces) |
1 small sweet onion, chopped |
1/2 small green bell pepper, chopped |
1 garlic clove, minced |
6 large eggs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
vegetable cooking spray |
2 teaspoons butter or margarine, divided |
1 (3-ounce) package goat cheese, crumbled |
fresh avocado salsa |
garnishes: sour cream, freshly ground pepper |
Directions:
1. Cook chorizo sausage and next 3 ingredients in a small nonstick skillet over medium-high heat 10 minutes or until vegetables are tender. Remove chorizo mixture from skillet, and set aside. Wipe skillet clean.
2. Whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Melt 1 teaspoon butter in skillet coated with cooking spray over medium-high heat, rotating pan to coat bottom evenly. Add half of egg mixture. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Flip omelet over.
4. Sprinkle 1 side of omelet with half each of chorizo mixture and goat cheese. Fold over omelet. To make next omelet, repeat with remaining 1 teaspoon butter, egg mixture, chorizo mixture, and cheese. Top with Fresh Avocado Salsa; garnish, if desired.
5. * Spicy smoked sausage may be substituted for chorizo.
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