Spinach, goat cheese and chorizo omelet
This spinach, goat cheese, and chorizo omelet combines the savory flavour of chorizo with creamy goat cheese and nutritious spinach for a satisfying meal. It's easy to prepare and makes for a great breakfast, brunch, or quick dinner option.
Cook time 0 min
Prep time 0 min
Ingredients:
4 oz chorizo4 eggs
1/2 cup water
3.50 tbsp salted butter
2 cups frozen spinach
2 oz goat cheese
This spinach, goat cheese, and chorizo omelet is a delectable and protein-packed meal that's perfect for breakfast, brunch, or a quick dinner. With the savory taste of chorizo, the creamy tang of goat cheese, and the nutritional boost of spinach, this recipe is sure to become a favorite in your household.
Instructions:
- Thaw the spinach by either leaving it at room temperature for a few hours or placing it in a microwave-safe dish and microwaving on the defrost setting. Squeeze out excess water using a clean kitchen towel or paper towels.
- Crumble or slice the chorizo into bite-sized pieces.
- Crumble the goat cheese and set it aside.
- Place a skillet over medium heat and add the sliced chorizo. Cook, stirring occasionally, for about 5-7 minutes, or until the chorizo starts to crisp and release its oils.
- Remove the cooked chorizo from the skillet and set it on a plate lined with paper towels to drain excess oil. Leave the rendered chorizo oils in the skillet for extra flavor.
- In a large mixing bowl, crack the eggs and add the 1/2 cup of water. Whisk together until the mixture is well blended and slightly frothy.
- Heat 1.5 tablespoons of the butter in the skillet over medium heat. Once melted and slightly bubbly, add the thawed and drained spinach. Sauté for 3-4 minutes until it's heated through.
- Add the cooked chorizo back into the skillet, mixing it with the spinach and cooking for an additional 2 minutes. Remove from the skillet and set aside.
- Wipe out the skillet if needed, then add the remaining 2 tablespoons of butter. Allow the butter to melt and coat the bottom of the skillet.
- Pour the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes, or until the edges start to set. Gently lift the edges with a spatula, allowing uncooked eggs to flow underneath.
- Once the eggs are mostly set but still slightly runny on top, evenly distribute the spinach and chorizo mixture over one half of the omelet. Sprinkle the crumbled goat cheese over the top of the filling.
- Carefully fold the other half of the omelet over the filling. Press down gently with the spatula to seal.
- Continue to cook for another 1-2 minutes or until the omelet is fully cooked through and the cheese is melted.
- Carefully slide the omelet onto a serving plate. Cut into portions if desired.
- Serve immediately, and enjoy your Spinach, Goat Cheese, and Chorizo Omelet!
Tantalize your taste buds with this savory spinach, goat cheese, and chorizo omelet that combines flavors and textures for a satisfying meal. Whether you enjoy it as a hearty breakfast or a quick dinner, this omelet is a nutritious dish that's easy to prepare and bound to impress.
Spinach, goat cheese and chorizo omelet FAQ:
The omelet itself takes about 5-7 minutes to cook once you pour in the egg mixture. Overall, including preparation and cooking time for chorizo and spinach, expect about 20-25 minutes.
A 10 to 12-inch non-stick skillet is ideal for this omelet. It provides adequate space for cooking the eggs evenly and folding the omelet without spilling.
Yes, you can substitute chorizo with another type of cooked sausage, such as Italian or turkey sausage. Just ensure it’s fully cooked before adding it to the omelet.
The omelet is done when the eggs are fully set and no longer runny, and the cheese is melted. A gentle press with a spatula should show that it's firm but still moist.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the eggs.
Cooking Tips:
- Ensure the chorizo is cooked thoroughly before adding any other ingredients to the pan.
- For a fluffier omelet, whisk the eggs together with water until the mixture is well-aerated.
- Thaw and drain the frozen spinach thoroughly to prevent excess moisture from making the omelet soggy.
- Cook the omelet on medium-low heat to avoid over-browning or burning while ensuring the eggs are fully cooked.
- Crumble the goat cheese evenly over the omelet just before folding it to allow the cheese to melt slightly, enhancing the dish's creamy texture.
Nutrition Facts
2 ServingsCalories 690kcal
Protein 36g
Carbohydrates 10g
Fiber 6g
Sugar 1.20g
Fat 60g
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