spicy soyrizo omelette
Rewind to about a year ago and you would not catch me making omelettes on a weekday--too much work! What was supposed to be an omelette usually resulted into scrambled eggs on the weekends. Then one day I stumbled upon a video that forever changed my omelette making life. We're talking a perfect omelette every time....okay like 90% of the time but those are still pretty high stats. Ever since then I've been making omelettes on the reg!
This omelette is every thing your tummy could ever want--protein, cheese, soyrizo, spices and herbs. Or is that all my tummy ever wants? Also, if you don't already add ricotta cheese to your omelette then you are missing out big time, I repeat BIG TIME. Think about it for a sec, to achieve fluffy eggs one usually adds milk or water and sure that works, I guess but friends please ditch that theory for good and use ricotta cheese for the rest of your life. Ricotta is low in carbs and rich in protein so don't feel guilty adding this ingredient. Ok, now on to this flavorful, and fluffy omelette recipe.
SPICY SOYRIZO OMELETTE
soyrizo or chorizo (about a 3 inch piece)
1 whole egg, 1 egg white
1 heaping tbs ricotta cheese (I won't tell if you add more)
1/2 sliced jalapeno (use pickled if you'd like)
a sprig of cilantro
salt and pepper to taste
Pan fry soyrizo on medium and prep the omelette. Take all ingredients and whisk in a bowl until well combined. In the pan you are frying up the soyrizo in, spray it well with oil of choice--I used avocado oil. Next slowly pour in your omelette mix. With burner on medium whisk the eggs lightly with a spatula and shake the pan back forth so the mix looks somewhat like scrambled eggs, similar to picture here but you want to be sure to keep the round shape in tact. Run spatula around the pan so the eggs don't stick. Next fold the omelette a 1/3 of the way on one side and then the other side to seal and done! Top with cilantro and a little sliced avocado.