Chorizo Omelette with Baby Spinach

Posted September 2016
Recipe Image
Chorizo Omelette with baby spinach on CORN THINS slices. Gluten Free
Recipe Time
25 mins
Recipe Serves
serves 1

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

  • Article By:
    • Madeleine

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