Chorizo omelette with artichoke
Smoky, tangy and full of Mediterranean flavours, this Chorizo omelette with artichokes is perfect for a hearty breakfast or a laid-back lunch. Serve it with a piece of sourdough or wholesome bread and a crispy salad on the side.
Ingredients
Method
- Remove the skin from the chorizo and cut it into tiny pieces.
- Chop the red pepper and halve the cherry tomatoes.
- In a bowl, whisk the eggs with a pinch (or two) of dried oregano.
- Heat a small spoonful of oil in a frying pan over low heat, then add the red pepper and chorizo pieces. Gently sauté, until the chorizo has released its fat.
- Add the cherry tomatoes and cook for about 1 minute, until they begin to soften.
- Pour the eggs evenly over the mixture in the pan.
- Place the artichoke pieces between the chorizo and vegetable pieces.
- Crumble the feta on top.
- Put a lid on and reduce the heat.
- When the omelette has set (i.e. the surface is no longer runny), take it off the heat and serve with some parsley scattered over it.
- Serve warm.