Chorizo And Tomato Omelette

Get the weekend off to a great start with this satisfying omelette for breakfast or brunch.

The ingredient of Chorizo And Tomato Omelette

• 2 quartered vine ripened tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• salt and cracked black pepper
• oil spray
• 1 sliced chorizo sausage
• 4 eggs
• 1 4 cup milk
• torn basil leaves to serve

The Instruction of chorizo and tomato omelette

• preheat oven to 180u00b0c place vine ripened tomatoes on a baking tray lined with non stick baking paper drizzle with balsamic vinegar and olive oil then sprinkle with salt and cracked black pepper bake for 15 minutes or until soft remove cover and keep warm
• meanwhile heat a small non stick frying pan over medium heat and spray with a little oil spray add chorizo sausage and cook for 3 4 minutes or until golden brown remove from pan place on paper towel then cover with foil and set aside
• whisk together eggs and milk add salt and pepper to taste spray a large 20cm base measurement non stick frying pan with oil spray add the egg mixture cook over medium heat for 5 6 minutes or until surface is set using a spatula turn each side in so the omelette forms a square remove from heat and place on a serving plate
• to serve top the omelette with the chorizo and tomato and scatter with torn basil leaves serve immediately

Nutritions of Chorizo And Tomato Omelette

fatContent: 340 575 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: n a

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