Spicy Chorizo Omelet

A spicy mexican chorizo omelet, jam-packed with chorizo, onions and peppers and topped with cheese, avocado and salsa. Based on my favorite breakfast dish, the Hey Lucy!


For Topping


  1. Set a 10″ skillet over medium heat. Crumble the chorizo and heat it until browned. If using a sausage link, remove the meat from the casing before crumbling and browning.
  2. Add the onion and bell pepper, sauteing until the onion is soft and translucent, about 4 minutes.
  3. Remove 3/4 of the meat and veg mixture and set aside. There is no need to drain. Spread the remaining evenly across the skillet.
  4. Whisk 2 eggs in a separate bowl, then add to the skillet.Cook until there is only a very thin layer of uncooked egg on the surface and shaking the pan gently makes the omelet slide around.
  5. Flip half over onto itself, making a half moon shape.
  6. Sprinkle some shredded cheese on top and continue cooking until the cheese has mostly melted.
  7. Transfer to a plate and top with sliced avocado, salsa, and plain greek yogurt or sour cream.
  8. Enjoy!