Spinach, Goat Cheese & Chorizo Omelette

Spinach, Goat Cheese & Chorizo Omelette might be a good recipe to expand your main course collection. For $2.73 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 504 calories, 31g of protein, and 39g of fat. This recipe serves 2. If you have goat cheese, butter, water, and a few other ingredients on hand, you can make it. It is brought to you by I Breathe Im Hungry. 143 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes include Chorizo, potato & cheese omelette, Basil Goat Cheese Omelette, and Garlicky Greens and Goat Cheese Omelette.

Servings: 2

 

Ingredients:

2 cups baby spinach leaves

1/2 Tbsp butter

4 ounces chorizo sausage

4 eggs

2 ounces crumbled fresh goat cheese

1/4 cup salsa verde (optional)

1 Tbsp water

Equipment:

slotted spoon

paper towels

bowl

frying pan

stove

aluminum foil

pot

Cooking instruction summary:

InstructionsRemove chorizo from the casing and fry in a medium saute pan until fully cooked.Meanwhile beat the eggs and water in a small bowl.*Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.Melt the butter in the same pan over low heat. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should bake it until the center is fully cooked.Serve with avocado slices and salsa verde. So good you wont even miss the toast or hash browns!

 

Step by step:


1. Remove chorizo from the casing and fry in a medium saute pan until fully cooked.Meanwhile beat the eggs and water in a small bowl.*Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.Melt the butter in the same pan over low heat.

2. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should bake it until the center is fully cooked.

3. Serve with avocado slices and salsa verde. So good you wont even miss the toast or hash browns!


Nutrition Information:

Quickview
246k Calories
17g Protein
17g Total Fat
3g Carbs
17% Health Score
Limit These
Calories
246k
12%

Fat
17g
27%

  Saturated Fat
8g
55%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
348mg
116%

Sodium
481mg
21%

Get Enough Of These
Protein
17g
34%

Vitamin K
145µg
139%

Vitamin A
3846IU
77%

Selenium
28µg
40%

Vitamin B2
0.57mg
33%

Phosphorus
262mg
26%

Folate
103µg
26%

Manganese
0.32mg
16%

Iron
2mg
16%

Vitamin B5
1mg
16%

Copper
0.31mg
16%

Vitamin B12
0.84µg
14%

Vitamin B6
0.28mg
14%

Vitamin D
1µg
13%

Calcium
119mg
12%

Vitamin C
9mg
12%

Vitamin E
1mg
11%

Zinc
1mg
10%

Potassium
354mg
10%

Magnesium
38mg
10%

Vitamin B1
0.08mg
5%

Fiber
0.66g
3%

Vitamin B3
0.41mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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