Ingredients
Chorizo and broccoli omelet
Method
Chorizo and broccoli omelet
1.Heat a 22cm (base measurement) ovenproof non-stick frying pan over moderate heat. Add chorizo; cook and stir for 3 minutes or until browned. Transfer to a heatproof bowl. Add onion to pan; cook and stir for 5 minutes or until soft and golden. Add broccoli and 2 tablespoons water; cook and stir for 1 minute or until broccoli is just tender. Add to bowl. Wipe pan clean.
2.Heat oil in same pan over moderate heat. Return onion, broccoli and chorizo to pan. Stir to combine. Whisk eggs, cream and thyme in a jug. Season. Pour egg mixture over chorizo mixture. Reduce heat to moderately low; cook omelette, shaking pan occasionally, for 5 minutes or until base is just set.
3.Preheat an oven-grill to high. Sprinkle omelette with cheese. Cook under grill for 5 minutes or until golden brown and just set. Stand for 5 minutes. Cut into wedges. Serve with bread.
No ovenpoof frying pan? Cover handle with two layers of foil before you grill.
Note
Recipes+
