I have been thinking about breakfast since last night. It is difficult to sleep in when you have chorizo on the brain, so despite the fact that it’s the weekend, I popped out of bed before the sun peaked over the mountains, bright-eyed and bushy-tailed (uhh…anyone know where that expression came from, cause I sure don’t), ready for one of my favorite breakfast items of all time: Omelet with Diestel Turkey Chorizo. This recipe is easy to make, very nutritious and provides ample fuel to start the day off with tons of energy and keeps you satisfied for hours.
Chorizo omelet morning is a pleasant morning; and frankly, I’m not quite sure why it’s not every morning. It’s not so much the omelet as it is the chorizo that packs the punch of excitement. Typically I enjoy salsa on any egg creation, but the Diestel chorizo has so much flavor that salsa is not only unnecessary, it is not invited. I stand by the belief that great food requires great ingredients (especially when it comes to animal products!) and this chorizo is grrrrrrrrrrrrreat! It is not greasy the way pork chorizo can be, so it leaves you feeling satiated as opposed to ready to go back to bed.
Eating vegetables at every meal is a smart practice in order to replenish vitamins and minerals that are depleted throughout the day (especially if you’re an athlete or work an active job) and to promote digestive health. We begin the day already calorie and nutrient-deficient, so a nourishing breakfast like this makes you feel strong! Now I fully understand that some people don’t do vegetables in the morning, so if that is the case, save your chard for lunch or dinner. Greek plain yogurt is a healthy alternative to sour cream; it still gives that creamy tang and supplies the body with probiotics.
Turkey Chorizo Omelet with Rainbow Chard
- 3 eggs
- 2 tablespoons milk/cream
- Dollop of butter
- 2 teaspoons olive oil
- 2 leaves large rainbow chard
- 1 stalk green onion
- 2 mushrooms I like baby bellas
- 6 ounces Diestel Turkey Chorizo available at Whole Foods
- slices Many jack cheese
- ¼ avocado
- 1 tablespoon plain Greek yogurt
Remove stalk from chard and chop. Chop the chard leaf as well. Slice the mushrooms, green onion and avocado. In a skillet, add olive oil and heat to medium. Add chard stalk and sauté 1 minute before adding mushrooms and green onion, cooking another 3 minutes until mushrooms are soft. Mix in chorizo and heat until chorizo is fully cooked, about 5 to 6 minutes. Add the chopped chard leaf and cover the skillet until chard is steamed and softened, about 1 to 2 minutes.
In a bowl, wisk 3 eggs and add milk until very well combined. Heat a separate skillet to medium-low heat and once warm, add a little butter. Once butter is bubbly (but not burning), pour egg/milk mixture and do not disturb until the edges of the egg stick to the side of the skillet and egg is just barely jiggly in the center of the skillet, about 5 to 8 minutes. If you prefer your omelet softer: while the egg is still slightly jiggly, add the chorizo mixture to one half of the egg and fold the other half on top. Cover and allow to cook another 1 to 2 minutes. If you’re like me and enjoy your omelet firm and well done: flip the omelet once egg mixture is mostly set in order to cook on both sides, about 2 minutes. Add chorizo mixture to half of your egg pancake and fold in half.
For either version, add slices of cheese liberally to inside and outside of omelet. Turn off the heat to the skillet and cover the omelet just long enough to melt the cheese. Place omelet on a plate and garnish the inside with avocado slices. Garnish outside with a dollop of Greek yogurt.