One would think that Omelets or Omelet is one of the most basic and simplest of foods available for mankind…. and they would be RIGHT! This basic recipe of beaten eggs, veggies and spices has taken many turns in the culinary world and carries quite a legacy. It can be as simple as ‘eggs sunny side up’ or as extravagant as omelets stuffed with everything but the kitchen sink. Hey!…I am not an omelet bigot. I will take it any way I get it.
This time I thought …why not try something new for our Saturday brunch (did I mention that we rarely wake up early enough to have breakfast?…hehehe guilty!). So, I went digging around in my freezer for some appetizing meat ideas and my bulging pantry for some spices to go with it. And what did I find…Chicken Chorizo! uuuumm uuuumm uuuummmmmm. Loaded with Chorizo, some aromatics and spices I am ready to cook. Shall we?
Ingredients
1/2 lb Chicken Chorizo
1 large green bell pepper sliced
1 medium onion sliced
8 oz packet of mushrooms (optional)
1/2 teaspoon of red pepper flakes
1/2 teaspoon of oregano
Mexican Five cheese mix (optional) for garnish
handful sprigs of cilantro
Salt and Pepper to taste
3 Eggs
3 tablespoon of milk
2 tablespoon Oil
Method
Heat a medium sized skillet or pan and added 1 tablespoon of oil. Break open the chorizo into the pan. Sauté the meat until it is cooked through and transfer to a bowl and set aside. Chorizo comes pre-seasoned so there is no need to season it further. But if it does not meet your taste then fell free to season it away. :-)
Now place the pan back on heat, add the remaining oil and add mushrooms with a pinch of salt and sauté until 3/4 cooked, then added onions. Sauté them together until onions are translucent and mushrooms are cooked through. Then add the green peppers. Season it with red pepper flakes, salt, pepper and oregano and sauté for couple of minutes. Make sure the green peppers are not completely cooked – there should still be a crunchy bite to it. Add the chorizo to the veggie mix and mix well. Adjust seasoning to taste. Set the stuffing aside and divide it into equal size portions. This is how the stuffing looks after it is done. 
Place the pan back on heat. Beat 1 egg, 1 tablespoon of milk and a pinch of salt until well blended and pour into the pan. Tilt the pan and rotate so the egg mixture evenly coats the bottom. Cook on one side and carefully flip it to the other side without tearing the omelet. When both sides are done – spread one portion of the stuffing evening in the middle of the omelet and spread handful of Mexican five cheese mixture and cilantro on top. Fold the eggs in the middle and serve hot with toast!
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