1 tablespoon of cilantro (coriander), finely chopped
1 tablespoon of milk (optional)
1/2 tablespoon of butter
1 tablespoon of parmesan, grated
1-1/2 tablespoons of cheddar cheese, grated
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Prep time: 5m. Cook time 10m. Cut chorizo into small bite sizes, dice the onion, dice tomato, removing the seeds, finely chop cilantro, and grate cheese.
On a medium-high heat, begin to cook bacon. once some oil collects, add chorizo and onion. when the bacon is to your liking, remove and cut into 1/2 inch pieces and then set aside bacon, chorizo, and onion for later.
In a separate bowl, add eggs, milk, and salt and pepper and whisk. on a medium-low heat, place you butter into the pan. Then add your egg mixture, spreading it evenly across the entire pan.
Once the egg begins to brown on the bottom, add the cheese to one side of the omelette. On top of that, add the meat/onions, fresh cilantro and tomato. Flip up the empty side onto the stuffed side and then slide onto a plate. Serve hot.