Chorizo Omelette with Baby Spinach
Add diced chorizo to a small, cold frypan. Heat over a medium heat, 8-10 mins or until browned. Remove chorizo from pan and drain on paper towel, being careful to leave any excess oil in the pan.
Pour whisked eggs into pan and use a spatula to gently push the edges of the egg into the centre, allowing the uncooked egg to fill in the spaces (this step is the secret to a fluffy omelette). Cook 1-2 mins then sprinkle cheese over the top, followed by fried chorizo and baby spinach. Cover with lid, reduce heat to low and allow to fry 2-3 mins or until cheese is melted and egg cooked through.
Slide omelette onto a chopping board, season with salt and pepper then cut in half and serve each half on top of a Corn Thins slice, topped with extra fresh baby spinach if desired
½ Spanish chorizo, diced
2 CORN THINS slices
2 eggs, lightly whisked
1/3 cup grated Tasty cheese
1 cup baby spinach leaves
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.