Print Recipe
 Torn Omelet with Chorizo and Cheese Recipe
At least for Breakfast, at least for a snack, we prepare an instant omelet with or without various sausage additives. I love chorizo for its sharpness, it's wonderful in an omelette. For the base, take a bun from any flour or brioche.
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 5 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Add salt to the eggs if desired.
    Add salt to the eggs if desired.
  2. Beat well with a whisk.
    Beat well with a whisk.
  3. Preheat the pan with any oil, then turn down the heat.
    Preheat the pan with any oil, then turn down the heat.
  4. Pour out the omelet mass.
    Pour out the omelet mass.
  5. Continue to stir the egg whisk in the pan, if the coating allows. Or stir with a wooden spatula.
    Continue to stir the egg whisk in the pan, if the coating allows. Or stir with a wooden spatula.
  6. This is a torn omelet.
    This is a torn omelet.
  7. I keep a ring of spicy chorizo sausage in the freezer for these occasions. It is also good in stewed cabbage and in pots, sharp.
    I keep a ring of spicy chorizo sausage in the freezer for these occasions. It is also good in stewed cabbage and in pots, sharp.
  8. Cut into strips and pour into the pan.
    Cut into strips and pour into the pan.
  9. Cut the bun in half, slightly cut out the middle.
    Cut the bun in half, slightly cut out the middle.
  10. Transfer the omelet to the bun, crumble the cheese or other cheese on top. Serve with cucumber, tomato on iceberg lettuce leaves. If desired, sprinkle with paprika.
    Transfer the omelet to the bun, crumble the cheese or other cheese on top. Serve with cucumber, tomato on iceberg lettuce leaves. If desired, sprinkle with paprika.
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