Friday, 24 October 2014

Chorizo & Red Pepper Omelette

Brighton (haha) up your weekend eggs with this delicious omelette...

It is pretty filling so you could have it for a light supper as well as a brunch or lunch.

(Makes 1)

4 small eggs
1/2 roasted red pepper, sliced
2 cherry tomatoes, sliced
1 tbsp margarine
40g chorizo, diced
30g crumbled feta
1 pinch dried thyme
1 tsp fresh chives, chopped
Salt & pepper
Oil for frying
Salad, to serve

Heat a small frying pan and fry the chorizo until golden and the oil runs orange. Set aside.

Heat a splash of the oil in a large frying pan. Beat the eggs, thyme and margarine together in a jug then pour into the pan. Swill around so it covers the pan in an even layer.

Cook on a medium heat until it sets then season and lay the peppers, cooked chorizo, tomatoes and most of the crumbled feta over one half of the omelette.

Fold over and cook for a further minute to heat up the veg then transfer to a plate.

Sprinkle over the chives and the remaining feta then serve with a salad.

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