I invented this breakfast dish years ago on one of our desert camping trips of yore (in this case it was at Joshua Tree National Park). After rifling through our ice chest, I made do with the ingredients we had on hand and then, voila! Chorizo omelette. What can I say except that, without fail, foods cooked under the open sky are always indescribably and inexplicably delicious.
This recipe makes 4 servings
1 lb. bulk chorizo (if using links, remove the casings)
8 oz. sliced button mushrooms
1 jalapeno, seeded and sliced
2 green onions, chopped
1/4 cup chopped fresh cilantro
2 medium ripe tomatoes, cut into small dice
8 large eggs
Shredded Mexican blend or medium cheddar cheese
1 Avocado, diced & sprinkled with lemon juice
1. Saute the chorizo in a skillet over medium heat, stirring well to break up the lumps.
2. Add the sliced mushrooms and toss about 30 seconds to 1 minute. Stir in the tomato, jalapeño, green onion, and cilantro. Continue cooking about 2 minutes or until the chorizo is cooked through. Drain as much of the liquid as possible from the pan and set aside.
3. Crack the eggs into a bowl or large measuring cup and whisk until well combined.
4. Heat 2-3 tsp. of olive oil in a skillet over medium-low heat. Pour in 1/4 of the beaten egg; wait a few seconds for the eggs to start to set around the edges and on the bottom. With a spatula, lift the edges of the cooked portion, allowing the uncooked egg to slide underneath. When eggs are almost set, turn heat to low and add half of the chorizo mixture to one side of the omelette; sprinkle with some of the shredded cheese and fold the other side of the egg over to cover the filling. Slide the omelette onto a plate.
5. Repeat with the remaining egg and chorizo mixture to make an additional 3 omelettes.
6. Serve with diced avocado. Also great with a side of warm roasted potatoes or hash browns and a glass of fresh orange juice!