- 1
-
Cut 4 thin slices of orange bell pepper (or red or yellow if you prefer) and set aside for later.
- 2
-
Chop up the red onion into little cubes and set aside.
- 3
-
Remove the stems and slice the mushroom caps, setting aside for later.
- 4
-
Crush the clove of garlic, and chop into fine pieces.
- 5
-
Heat some butter and olive oil in the frying pan over medium heat.
- 6
-
Lightly fry the garlic until golden. Be careful not to burn it!
- 7
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Add in the red onion and fry until it has softened a bit.
- 8
-
Remove from the frying pan and set aside. We'll be using this later!
- 9
-
In a medium bowl, crack open the eggs and add in the cream.
- 10
-
Mix until smooth.
- 11
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Mix in the soy sauce, white wine and Dijon mustard.
- 12
-
Add in the fresh parsley.
- 13
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Mix in the onion and garlic mixture. Make sure everything had been mixed together nicely.
- 14
-
Heat some butter and olive oil in the frying pan over medium heat again.
- 15
-
Pour in the omelette mixture.
- 16
-
Evenly spread the chorizo over the omelette.
- 17
-
Spread on the mushrooms.
- 18
-
If you want, you can sprinkle on some crushed chili. This is optional, but I love the added taste it brings into the mix!
- 19
-
Place the orange bell pepper on top.
- 20
-
Sprinkle on the chili or spaghetti sauce and the grated mozzarella cheese. Cook the omelette until the bottom is a nice golden brown. Remove from heat before it cooks any more.
- 21
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Preheat the oven to BROIL and set one of the racks inside to the highest spot. Ice the oven is hot, toast the top of the omelette under the element.
- 22
-
Remove from the oven once it is good and toasted. (When the cheese starts to look golden, it should be alright)
- 23
-
Place onto a plate and serve! Sprinkle on some salt and pepper if you want.
- 24
-
This makes a great lunch and is a good recipe that is open to changes. Try some asparagus, chicken, spinach, tomatoes, ginger or whatever else you feel might make it special! Enjoy!
Ingredients
2 | Large eggs |
2½ | Tablespoons 35% Cooking cream |
4 | Thin slices of orange bell pepper |
20 | Grams Red onion |
2 | White mushrooms |
1 | Clove of garlic |
20 | Grams Sliced, dried chorizo |
1 | Teaspoon Soy sauce |
½ | Tablespoons White wine |
½ | Tablespoons Old fashioned Dijon mustard |
2 | Tablespoons Fresh, chopped parsley |
2 | Tablespoons Chili or spaghetti sauce |
½ | Cups Grated mozzarella cheese |
Butter | |
Olive oil | |
Salt and pepper, to taste |