Mexican Style Omelette with Chorizo Mushrooms and Tomatoes Recipe

Cooking Directions

• STEP 1.In a skillet, cook the chorizo over medium heat until browned and cooked through.
• STEP 2.Remove the chorizo from the skillet and set aside.
• STEP 3.In the same skillet, add the mushrooms and cook until they release their moisture and become golden brown.
• STEP 4.Add the tomatoes and cook for another 2-3 minutes, until softened.
• STEP 5.In a bowl, whisk together the eggs, milk, salt, pepper, and Mexican spices.
• STEP 6.Pour the egg mixture into the skillet with the mushrooms and tomatoes.
• STEP 7.Cook the omelette over medium-low heat, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.
• STEP 8.Once the eggs are mostly set, sprinkle the cooked chorizo over one half of the omelette.
• STEP 9.Fold the other half of the omelette over the chorizo and cook for another minute to melt the cheese.
• STEP 10.Slide the omelette onto a plate and garnish with chopped cilantro and a dollop of sour cream, if desired.

Cooking Tips

• You can use any type of mushrooms for this omelette, such as button mushrooms or cremini mushrooms.
• If you prefer a milder flavor, you can use mild chorizo instead of spicy chorizo.
• Serve the omelette with warm tortillas and salsa for a complete Mexican breakfast experience.

Storage and Serving

• Leftover omelette can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the omelette in a skillet over medium heat until warmed through.
• Serve the leftovers with a side of avocado slices and a sprinkle of cheese for a delicious breakfast or brunch.