Spanish-style Baked Omelet With Chorizo and Vegetables
CHORIZO 101: Chorizo is a name given to a variety of sausages, both fresh and cured originating in the Iberian peninsula. It is made with chopped pork meat and pork fat, seasoned with paprika and garlic, all stuffed into a natural gut. Although there are many regional varieties, most chorizo can usually be placed into one of two categories—Spanish or Mexican—which are distinctly different. The red color of chorizo is given by a special paprika known as "pimenton". On the other hand, the red color of Mexican chorizo usually comes from spicy red pepper rather than the smoked paprika you find in Spanish chorizo. Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. Mexican, on the other hand, is usually ground, rather than chopped, and the sausage is fresh rather than cured.No matter which one of the two you choose to use, chorizo is a flavor-packed ingredient and even little goes a long way.
Ingredients
- 2 tsp extra virgin Greek olive oil
- 1 six-inch/ 15cm piece of lightly cured chorizo or other garlicky fresh Mediterranean-style sausage diced or sliced
- 1 large firm, vine-ripened tomato, seeded and diced
- 1 garlic clove minced
- Greek sea salt and freshly ground black pepper
- 2 Tbsp finely chopped fresh flat-leaf parsley
- 3 large eggs
- 3 egg whites
- 2 Tbsp grated Parmesan or cashew milk cheese optional
Instructions
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Preheat the oven to 375 F/ 190 C. In an 8- or 10-inch (20-25 cm), ovenproof, preferably cast-iron, skillet. Heat the olive oil over medium flame and brown the chorizo lightly. Add the tomatoes and garlic. Cook until most of the juices are simmered off, about 8 minutes. Add the parsley and season lightly with salt and pepper.
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In the meantime, whisk the eggs and whites with a little salt and pepper. Pour over the contents of the skillet, tilting it so that the eggs are distributed evenly. Once the eggs begin to set slightly, sprinkle the cheese on top and transfer to the oven. Bake for about 15 minutes, or until set, moist but not runny. Remove, cool slightly, and serve.
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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
