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Spanish Omelet with Fresh Avocado Salsa


Makes 2 omelets


  • 1 cup chopped chorizo sausage (about 4 ounces)*
  • 1 small sweet onion, chopped
  • 1/2 small green bell pepper, chopped
  • 1 garlic clove, minced
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable cooking spray
  • 2 teaspoons butter or margarine, divided
  • 1 (3-ounce) package goat cheese, crumbled
  • Fresh Avocado Salsa
  • Garnishes: sour cream, freshly ground pepper

How to Make It

  1. Cook chorizo sausage and next 3 ingredients in a small nonstick skillet over medium-high heat 10 minutes or until vegetables are tender. Remove chorizo mixture from skillet, and set aside. Wipe skillet clean.

  2. Whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  3. Melt 1 teaspoon butter in skillet coated with cooking spray over medium-high heat, rotating pan to coat bottom evenly. Add half of egg mixture. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Flip omelet over.

  4. Sprinkle 1 side of omelet with half each of chorizo mixture and goat cheese. Fold over omelet. To make next omelet, repeat with remaining 1 teaspoon butter, egg mixture, chorizo mixture, and cheese. Top with Fresh Avocado Salsa; garnish, if desired.

  5. * Spicy smoked sausage may be substituted for chorizo.