Chorizo sausage gives this omelet a little kick and is a nice foil to the creamy-smooth avocado. For some extra spice, serve with Pico de Gallo (page 290) and fresh corn tortillas.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the olive oil in a 1 1/2-quart saucepan over medium heat. Add the chorizo and sauté for 2 minutes, or until crisp.
Step 2
Add the onion and garlic and cook for 4 to 5 minutes, or until soft and translucent. Stir in the tomato and lemon juice. Cook, stirring, for 3 to 5 minutes, or until thick.
Step 3
Using a whisk or a fork, beat the eggs in a small bowl until frothy. Whisk in some salt and cayenne pepper.
Step 4
Heat the remaining tablespoon of olive oil in an 8-inch nonstick skillet over medium heat. Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs. Let the eggs cook and set for about 5 seconds.
Step 5
Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run back underneath and onto the hot pan. The omelet will cook in about 2 minutes. When it is fairly set but not overly firm, spoon about 4 tablespoons of the chorizo-tomato sauce onto one side of the omelet.
Step 6
As you slide the omelet onto the plate, fold it in half to cover the sauce. Top the omelet with a little more of the sauce and the avocado slices.
