Vegetarian Chorizo Omelette
Elevate your breakfast routine with this flavorful Vegetarian Chorizo Omelette, a perfect combination of bold spices and wholesome ingredients. Packed with protein-rich eggs, smoky vegetarian chorizo sausage, sautéed red bell peppers, and tender baby spinach, this recipe offers a delicious, meat-free twist on a breakfast classic. The addition of sharp cheddar cheese creates a luscious melt, while fresh cilantro delivers a refreshing finish. Ready in just 30 minutes, this omelette is ideal for busy mornings or a satisfying brunch. Serve hot and enjoy the vibrant flavors that come together in this hearty and nourishing dish. Keywords: vegetarian chorizo omelette, meat-free breakfast, healthy omelette recipe, quick vegetarian brunch.
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Recipe Information
Ingredients
- 4 large egg
- 150 grams vegetarian chorizo sausage
- 0.5 medium red bell pepper
- 0.25 medium red onion
- 2 tablespoons olive oil
- 50 grams baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams cheddar cheese, grated
- 2 tablespoons fresh cilantro
Instructions
Begin by prepping the ingredients: cut the vegetarian chorizo into small bite-sized pieces. Dice the red bell pepper and finely slice the red onion. Wash and chop the cilantro.
In a small mixing bowl, crack the eggs and beat them together with the salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the vegetarian chorizo sausage and cook it for about 4-5 minutes until it starts to brown slightly.
In the same skillet, add the diced red bell pepper and sliced red onion. Cook them for an additional 3 minutes until they soften.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the mixture from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour half of the beaten eggs into the skillet, swirling gently to ensure they cover the bottom evenly.
Cook the eggs for about 3 minutes, or until the edges begin to set but the center is still slightly runny. Adjust the heat as necessary to prevent browning.
Sprinkle half of the grated cheddar cheese over the eggs, followed by half of the cooked chorizo and vegetable mixture.
Using a spatula, carefully fold one side of the omelette over the filling to make a half-moon shape. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.
Slide the omelette onto a plate and garnish with chopped cilantro.
Repeat the process with the remaining ingredients to make the second omelette. Serve hot.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.9 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 984 mg | 76% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
