Sort ingredients
leapsandbounds
QR Code
Listen
Pdf
Dice the chorizo sausage and cook it in a pan to render the fat.
Add the sliced onion, shallots, asparagus tips, Padron peppers, and mushrooms to the pan. Season with salt and pepper and cook until the vegetables are lightly browned.
In a bowl, whisk the eggs and season with pepper.
Heat a pan with a little olive oil and butter, then pour in the egg mixture.
As the eggs start to cook, use a spatula to gently push the cooked egg towards the center, tilting the pan to allow the uncooked egg to flow to the edges.
Once the eggs are mostly cooked but still slightly runny in the center, add the cooked vegetable and chorizo mixture to the center of the omelette.
Fold the omelette in half and slide it onto a plate.