Loaded omelette

Name: Loaded omelette
Prep time: 1500 s
Total time: 1500 s
Yield: 2 Servings
Cuisine: spanish and portuguese
Ingredients: 5 eggs; 100 ml milk; 100 g cherry tomatoes; 1 bell pepper (red); 1 avocado; 2 spring onions; 100 g chorizo; 100 g mozzarella cheese; 10 g parsley; 1 tsp oregano (dried); nutmeg; butter for frying; salt; pepper

Based on 32 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

5	eggs
100 ml	milk
100 g	cherry tomatoes
1	bell pepper (red)
1	avocado
2	spring onions
100 g	chorizo
100 g	mozzarella cheese
10 g	parsley
1 tsp	oregano (dried)
	nutmeg
	butter for frying
	salt
	pepper

Metric

Imperial

How-To Videos

How to cut a bell pepper

How to chop herbs

How to pit and cut an avocado

Utensils

cutting board
knife
whisk
large mixing bowl
large nonstick pan with lid

Nutrition per serving

Cal
733

Protein
41g

Fat
58g

Carb
13g

Step 1/4

Halve the tomatoes and cut the bell pepper and avocado into cubes. Cut the chorizo, spring onions, and mozzarella into large pieces, and chop the parsley.

100 g cherry tomatoes
1 bell pepper
1 avocado
2 spring onions
100 g chorizo
100 g mozzarella cheese
10 g parsley

cutting board
knife

Halve the tomatoes and cut the bell pepper and avocado into cubes. Cut the chorizo, spring onions, and mozzarella into large pieces, and chop the parsley.

Step 2/4

Beat the eggs and whisk in the milk. Add oregano, half of the parsley, nutmeg, and salt and pepper to taste.

5 eggs
100 ml milk
1 tsp oregano
nutmeg
salt
pepper

whisk
large mixing bowl

Beat the eggs and whisk in the milk. Add oregano, half of the parsley, nutmeg, and salt and pepper to taste.

Step 3/4

Melt the butter in a nonstick pan over medium-high heat. Fry the chorizo for approx. 2 min., or until the fat begins to render. Add bell pepper and fry for approx. 2 min. longer before reducing the heat to medium-low. Add the tomatoes, then add the egg mixture. Cook the omelette for approx. 4 min. with the lid on.

butter for frying

large nonstick pan with lid

Melt the butter in a nonstick pan over medium-high heat. Fry the chorizo for approx. 2 min., or until the fat begins to render. Add bell pepper and fry for approx. 2 min. longer before reducing the heat to medium-low. Add the tomatoes, then add the egg mixture. Cook the omelette for approx. 4 min. with the lid on.

Step 4/4

As soon as the omelette is half-cooked, spread the avocado, mozzarella, and spring onions over it. Place the lid back on and allow the omelet to cook for approx. 2 min. more. Serve and garnish with parsley. Enjoy!