Vegetarian Chorizo Omelette

Transform your breakfast or brunch game with this bold and flavorful Vegetarian Chorizo Omelette, a hearty twist on the classic dish. Packed with spiced vegetarian chorizo, sautéed red bell peppers, red onions, and wilted baby spinach, this recipe delivers a satisfying dose of vibrant color and nutrition. Fluffy eggs encase a melty layer of sharp cheddar cheese, creating the perfect balance of creamy and savory. Finished with a sprinkle of fresh cilantro, this high-protein, meat-free omelette is ideal for vegetarians and anyone craving a healthy, flavorful start to the day. Ready in just 30 minutes, it's a quick and easy option for busy mornings or a relaxed weekend treat. Perfect for two servings, this recipe is your next go-to for a wholesome vegetarian breakfast.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 large egg
• 150 grams vegetarian chorizo sausage
• 0.5 medium red bell pepper
• 0.25 medium red onion
• 2 tablespoons olive oil
• 50 grams baby spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 100 grams cheddar cheese, grated
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by prepping the ingredients: cut the vegetarian chorizo into small bite-sized pieces. Dice the red bell pepper and finely slice the red onion. Wash and chop the cilantro.

Step 2

In a small mixing bowl, crack the eggs and beat them together with the salt and black pepper. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the vegetarian chorizo sausage and cook it for about 4-5 minutes until it starts to brown slightly.

Step 4

In the same skillet, add the diced red bell pepper and sliced red onion. Cook them for an additional 3 minutes until they soften.

Step 5

Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the mixture from the skillet and set aside.

Step 6

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat.

Step 7

Pour half of the beaten eggs into the skillet, swirling gently to ensure they cover the bottom evenly.

Step 8

Cook the eggs for about 3 minutes, or until the edges begin to set but the center is still slightly runny. Adjust the heat as necessary to prevent browning.

Step 9

Sprinkle half of the grated cheddar cheese over the eggs, followed by half of the cooked chorizo and vegetable mixture.

Step 10

Using a spatula, carefully fold one side of the omelette over the filling to make a half-moon shape. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.

Step 11

Slide the omelette onto a plate and garnish with chopped cilantro.

Step 12

Repeat the process with the remaining ingredients to make the second omelette. Serve hot.

Nutrition Facts

Serving size	(655.2g)

Amount per serving	% Daily Value*
Calories	1385.9

Total Fat 109.6g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 10.5g
Cholesterol 985.2mg	0%
Sodium 3305.5mg	0%
Total Carbohydrate 26.5g	0%
Dietary Fiber 7.3g	0%
Total Sugars 5.9g
Protein 77.8g	0%

Vitamin D 236.5IU	0%
Calcium 983.8mg	0%
Iron 10.8mg	0%
Potassium 1007.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.3%

Protein: 22.2%

Carbs: 7.6%