Ingredients

The following ingredients have 2 Servings
  • 1/4 pound fresh Mexican chorizo (about2 small links)
  • 2 teaspoons butter (divided)
  • 4 large eggs
  • 2 Tablespoons reduced fat milk
  • 1/4 cup finely minced green bell pepper (about 1/2)
  • 1/4 cup finely minced red onion (about 1/2)
  • 2 ounces queso quesadilla or other good melting cheese (shredded (about 1/3 cup))
  • salt and pepper

Instruction

  • Remove casing from the chorizo and crumble. Add to a small frying pan over medium heat and cook for about 5 minutes or until cooked through. Remove from heat and set aside. Discard the grease.
  • Beat together eggs and milk. Melt 1 teaspoon of butter in a medium nonstick skillet. When the butter is hot add half of the egg. Let cook for about 3 minutes or until the edges become light colored and begin to set.
  • Sprinkle half of the chorizo, pepper, and onion over the egg. Continue to cook until the egg is set and the top is dry. Sprinkle half the cheese down the middle of the egg.
  • Fold one side in over the cheese, then fold the other side over (like folding a letter). Remove from pan and place on a plate - the heat from the egg will melt the cheese and prevent the egg from overcooking.
  • Repeat the process with the remaining ingredients to make the second omelet.