Spicy Chorizo and Pepper Omelette

Ingredients

Olive oil

1 tablespoon

Chorizo

150g, sliced

Bell peppers

1 cup, sliced (red, yellow, or green)

Eggs

4 large

Milk

2 tablespoons

Cheddar cheese

1/2 cup, shredded

Fresh parsley

2 tablespoons, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a non-stick skillet, heat the olive oil over medium heat until shimmering.
2. Add the sliced chorizo and cook for about 3-4 minutes, or until slightly crispy and the oils have rendered out. Remove the chorizo from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers. Sauté for about 5 minutes or until they are tender and slightly caramelized.
4. While the peppers are cooking, crack the eggs into a bowl and whisk them together with the milk, salt, and black pepper until well combined and slightly frothy.
5. Pour the egg mixture into the skillet with the cooked peppers. Cook the omelette over medium heat, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.
6. Once the omelette is almost set (with just a slight jiggle in the center), sprinkle the cooked chorizo, shredded cheddar cheese, and chopped parsley over one half of the omelette.
7. Carefully fold the other half of the omelette over the filling and let it cook for another minute to allow the cheese to melt.
8. Slide the omelette onto a plate and serve hot, garnished with additional parsley if desired.