A tasty omelet, with a little heat from the chorizo. Some chorizos are spicier then others, so just ask your local butcher before you buy. This style of omelet is a great way to use the leftover egg whites from my Crème Brûlée and Mexican Chocolate Crème Brûlée recipes. However, you can make it with the whole egg – you decide. The recipe yields two egg white omelets from 6 egg whites. If there are any leftovers, put them in a tortilla for a festive snack. Remember to always blend the eggs or egg whites right before you make each omelet so it will come out fluffy.
1 Roma tomato finely diced
3 oz. of queso fresco crumbled
1/3 cup of finely chopped cilantro (stems removed)
1 tablespoon of olive oil
1 small yellow onion finely diced
6 oz. of chorizo sausage, casing removed
6 egg whites
2 tablespoons of Greek yogurt
Non-stick cooking spray
Dice Roma tomatoes into small pieces and place in a small dish. Crumble about 3 oz. of the queso fresco and set aside. Rinse and drain cilantro, remove stems and finely chop, then set aside. In a medium skillet heat olive oil over medium high heat and add onions and chorizo. Sauté until onions are slightly brown and chorizo is browned. Remove form skillet and set aside. Combine egg whites and Greek yogurt in a blender and blend until frothy. Heat small skillet over medium high heat. Spray generously with non-stick cooking spray. Pour egg mixture into small skillet. With a spatula, move eggs around in a slow circular motion. This will allow the egg to cook evenly. Once eggs start to set and not much liquid is visualized, add ½ of all the ingredients (chorizo/onion mixture, tomatoes, queso fresco and cilantro) to one side of the egg mixture. Using a spatula flip the unfilled side over to the filled side. Cover with a lid to make sure the eggs are cooked, about a minute. Take the small skillet to your serving dish and gently slide the omelet on to the plate. Make second omelet. If wanting to spice it up, serve with Tabasco sauce or salsa. As a side note the best spatula to use a fish flipper/spatula because it has a raised side for ease in getting under the omelet.