Chorizo and halloumi omelette
I had some leftover Halloumi and cooking Chorizo in the fridge and thought I use them up for a Mediterranean style omelette for lunch. It turned out to be delicious and rather filling too! I served it with a leafy salad.
Ingredients
Method
- Cut the Halloumi into 2 cm cubes.
- Skin the sausage and crumble the meat into a frying pan.
- Heat the pan gently, allowing the fat to release. Add the cheese cubes and cook, turning them regularly too brown each side.
- Meanwhile lightly whisk the eggs in a small bowl, with a couple of pinches of salt. Cut the tomatoes into half.
- When the cheese cubes are done, remove them & the chorizo bits onto a plate.
- If the released fat is not enough, add a drop of olive oil and heat. Pour in the egg mixture, letting it spread out. After a couple of minutes, put the tomatoes onto half of the omelette. When the surface is jelly-like, scatter the cheese cubes onto the other half of the omelette and the chorizo bits all over it.
- Cook for about 5 minutes, until the surface of the egg has set. Scatter the basil leaves, season with ground pepper, then fold the cheesy half over the tomato half.Press down and cook for a few seconds, then slide it onto a plate.
- Cut it into half and serve with more basil leaves scattered on top.