Spinach, Goat Cheese, and Chorizo Omelette
Try this Spinach, Goat Cheese, and Chorizo Omelette recipe.
Try this Spinach, Goat Cheese, and Chorizo Omelette recipe.
- 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!
Undercooking the cured pork before introducing eggs leaves unrendered fat that ruins the final texture. Stripping the casing from raw Mexican chorizo or slicing cured Spanish varieties requires distinct handling to release rendered oils without burning the meat. Cooking the sausage first allows excess grease to be wiped from the pan entirely, preventing a heavy, slick mouthfeel in the finished dish.
Fresh spinach releases moisture rapidly when subjected to direct heat, which demands precise timing during the folding stage. Introducing baby spinach leaves simultaneously with the chorizo and goat cheese onto the half-cooked egg ensures the greens wilt without weeping excess water into the curd. Keeping the heat low at three minutes protects the delicate proteins of the eggs from developing a rubbery exterior before the interior sets.
Goat cheese brings a distinct lactic acidity and high moisture content that behaves differently than aged cow milk cheeses during gentle steaming. Covering the skillet with a lid traps ambient heat to melt the goat cheese uniformly while finishing the top of the eggs without browning the base. Utilizing residual heat by turning off the burner completely prevents overcooking if the bottom firms too rapidly.
Substituting ingredients alters the moisture balance significantly, requiring adjustments to cooking times and fat ratios. Swapping salsa verde for fresh tomatoes adds excess liquid that can compromise the structural integrity of the folded curds.
