Southern Living NOVEMBER 2002
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.
Whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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.
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.
* Spicy smoked sausage may be substituted for chorizo.
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