Spinach, Goat Cheese & Chorizo Omelette
Try this Spinach, Goat Cheese & Chorizo Omelette recipe, or contribute your own.
Try this Spinach, Goat Cheese & Chorizo Omelette recipe, or contribute your own.
- Carbohydrate 13.8812303843209 g
- Cholesterol 67.3209419092702 mg
- Fat 26.8485952944737 g
- Fiber 0.660000014305115 g
- Protein 22.6621185717129 g
- Saturated Fat 11.3367815943413 g
- Serving Size 1 1 Serving (371g)
- Sodium 1001.90947057876 mg
- Sugar 13.2212303700158 g
- Trans Fat 1.50823220044637 g
- Calories 388 calories
Step-by-step
- Remove chorizo from the casing and fry in a medium saute pan until fully cooked.
- Meanwhile beat the eggs and water in a small bowl.*
- Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.
- Melt the butter in the same pan over low heat. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should "bake" it until the center is fully cooked.
- Serve with avocado slices and salsa verde. So good you won't even miss the toast or hash browns!
Chorizo dictates the textural baseline of this dish, bringing a dense, granular chew that contrasts sharply against soft eggs once rendered of its excess fat. Removing the casing before frying allows the spiced meat to break down into distinct, irregular crumbles rather than holding a uniform sausage shape. Wiping the skillet clean of rendered grease after cooking the meat prevents the butter added later from breaking, ensuring a clean dairy emulsion in the pan.
Coagulation temperature dictates whether eggs turn velvety or rubbery, making low heat mandatory for a tender curd structure. Adding one tablespoon of water to four beaten eggs introduces steam pockets as the liquid vaporizes in the pan, lightening the density of the protein matrix without diluting richness. Covering the skillet traps ambient heat to cook the top surface gently without requiring a dangerous flip that would rupture the filling.
Fresh goat cheese introduces a crumbly, chalky punctuation that softens slightly under residual heat without melting into complete liquid uniformity. Replacing goat cheese with a high-moisture cheese like fresh mozzarella will release excess water into the eggs, turning the interior soggy and destroying the structural integrity of the folded curds.
Baby spinach contributes high water content, meaning leaves must go in raw so they steam just enough to wilt while releasing minimal moisture onto the surrounding curds. Sliced avocado and salsa verde provide cool, acidic contrast to offset the heavy, spiced oils left behind by the cured pork.
