Chorizo Omelette
Servings: 2
Ingredients:
4-5 large Eggs (pasture-raised or farm-fresh is ideal!)
Handful of tiny Tomatoes (Cherry or Grape)
1 small Sweet Potato
1/4 cup Black Beans
1/4 cup Corn
Queso Cheese (to taste)
Fresh Green Onion (optional garnish)
Salt and Pepper, to taste
Instructions:
Prepare the Sweet Potato:
Wash the sweet potato and cut it into small cubes (I leave the skin on for extra nutrients, but it can also be peeled).
In a skillet, heat a bit of oil/ghee over medium heat. Add the sweet potato cubes and cook until they are tender and lightly browned, stirring occasionally. Season with salt and pepper. Remove from the skillet and set aside.
Cook the Chorizo:
Cook the chorizo on medium heat in the skillet until it's browned and cooked through. Remove from the skillet and set aside.
Saute the Tomatoes:
In the same skillet, add the tomatoes and sauté them until they start to blister and soften. Remove them from the skillet and set aside.
Cook the Eggs
In a mixing bowl, whisk the eggs until well beaten. Turn the skillet to low heat and allow the temperature to cool (this is important so you don’t overcook the bottom).
Once the skillet has cooled down enough, pour the eggs in and gently scramble the middle, leaving the edges untouched (this will give your omelette a flippable edge).
Remember! We are not making scrambled eggs, so don’t agitate the eggs too much.
Assemble the Omelette:
Once the omelette is firm enough to pull up from the pan, you can add in the cooked sweet potato cubes, chorizo, sautéed tomatoes, black beans, and corn.
Gently fold the omelette over the toppings and roll it out onto a plate.
Garnish and Serve:
At this point, you can garnish your omelette with queso and green onion. (Other suitable toppings include sour cream, guacamole, greek yogurt, pico de gallo, etc.)
Serve hot and enjoy!
