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Katie's Cucina » Recipes » Katie Original

Cherry Tomato and Chorizo Omelet

Published: May 5, 2013 · Modified: Jan 17, 2022 by Katie · This post may contain affiliate links

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Cherry Tomato and Chorizo Omelet via KatiesCucina.com

Happy Cinco de Mayo! Whether you are hosting a brunch or preparing for a Mexican fiesta tonight you will want to make my Cherry Tomato and Chorizo Omelet’s! Or, if you aren’t the Cinco de Mayo celebrating type of person you can serve these up on Mother’s Day. This week I’ll be participating in Brunch Week. A week of delectable brunch-recipes from a wide-variety of food bloggers (31 to be exact)! Today, I’m sharing what I like to call a 2-for-1. This hits both Cinco de Mayo and Mother’s Day!

Cherry Tomato & Chorizo Omelet from KatiesCucina.com

I recently had the opportunity to try out some OXO egg kitchen tools. Pictured above is the OXO Good Grips Egg Beater. I shared with the world 2 years ago how much I love this egg beater and how easy it is to use. Check out my How to Cook Fluffy Scrambled Eggs post. It was my first cooking video I ever made, too!

Anyway, I digress.

Whenever I make eggs I have to use my egg beater. I had been brainstorming about a brunch related recipe to share for the past few weeks. Last weekend, we had our first-ever community garage sale. I knew this would be the perfect time to make an omelet recipe and have a few of my favorite neighbors test it out. Like I mentioned the other day I have an abundance of cherry tomatoes. I knew I would have to incorporate cherry tomatoes into the omelet. I reached into my pantry and found a package of chorizo and at that same moment found myself gazing at a few limes I had in my fruit bowl. I knew I was going to make a Cherry Tomato and Chorizo Omelet. Before I got started, I walked out to my garden and clipped a generous bunch of cilantro and a handful of chives. I prepped all of my ingredients before hand so cooking my omelets would be a breeze. That is the key when your cooking omelets or really just about anything. If you do all of the prep work in advance the cooking part won’t be as dautning. You won’t burn nor over cook anything because you aren’t worried about chopping, measuring, and dicing.

Pictured above is me showing off how easy it is to use the OXO Good Grips Flip and Fold Omelet Turner! I love this new spatula! So whether you are celebrating Cinco de Mayo today or just starting to plan for a beautiful homemade mother’s day brunch give my Cherry Tomato and Chorizo Omelets a try!

Katie Original Recipe

Cherry Tomato and Chorizo Omlet Plated decoratively next to Cilantro sprig and fork.

Cherry Tomato and Chorizo Omelette

These chorizo omelettes are perfect for Cinco de Mayo or any brunch gathering.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 413kcal
Author: Katie

Ingredients

  • 1 tablespoon canola oil
  • 2 links chorizo casing removed and quartered ½ inch thick
  • 2-½ cups cherry tomatoes quartered
  • 2 tablespoon jalapeno minced
  • 1 tablespoon garlic minced
  • ¼ teaspoon salt
  • ½ lime juiced
  • ¼ cup cilantro
  • 4 tablespoon unsalted butter divided
  • 8 eggs
  • 4 tablespoon half & half divided
  • ½ teaspoon salt divided
  • ½ teaspoon pepper divided
  • ½ cup crumbled queso fresco divided (about 2 tablespoon each)
  • Crumbled Queso Fresco cilantro, and chives for topping.

Instructions

  • In a medium sauce pan, add one tablespoon canola oil to the pan (medium-high heat). Then add quartered pieces of chorizo. Cook for 2 minutes then add 2-½ cups cherry tomatoes, jalapeno, garlic, and salt. Cook on medium for 5-10 minutes. Add lime juice and stir in cilantro right before serving.
  • Once the cherry tomato-chorizo mixture is almost finished cooking begin to cook the eggs. I made my omelette's in 2 batches using 2 small frying pans.
  • In a small frying pan add one-tablespoon of unsalted butter (medium-high heat). While butter is melting beat 4 eggs with 2 tablespoons of half & half (*if you don't have half & half use milk--that's just what I had on hand). Add ¼ teaspoon of salt and black pepper. Beat well until bubbles start to appear in egg mixture (about 15 seconds).
  • Divide the egg mixture in half among the two frying pans. Cook on medium heat for 2-3 minutes until eggs have set. Carefully flip the egg over, cooking 30 seconds more. Place ¼ cup of tomato/chorizo mixture on one side of the omelette as well as 2 tablespoons of queso fresco cheese. Flip the egg to form an omelette, and carefully transfer to plate. Repeat this step until all of your omelette's are done cooking. Top with additional crumbled queso fresco, minced cilantro, and green onion.

Notes

You can divide the mixture into two pans and make two large omelettes (cut each in half for serving) or cook the filling and remove it from the pan to make one at a time. It all depends on what size pan you are working with.

Nutrition

Calories: 413kcal | Carbohydrates: 5g | Protein: 19g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 406mg | Sodium: 692mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1574IU | Vitamin C: 29mg | Calcium: 178mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclaimer: OXO sent me the egg kitchen tools to try out. I was not compensated nor required to blog about it. I love OXO and use their products on a daily basis in my kitchen. There are affiliate links in this post. All brunch week sponsors are providing prizes. I did not receive anything from the sponsors nor was I compensated to write about them. As always all opinions are my own. 

« Beef & Green Chile Enchiladas
Cinnamon Raisin Banana Stuffed French Toast »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Amy

    May 09, 2013 at 2:11 pm

    This looks delicious! Thanks for sharing!!

    Reply
  2. Nutmeg Nanny

    May 07, 2013 at 11:42 pm

    Holy moly, this looks delicious! I love chorizo 🙂

    Reply
    • Katie

      May 08, 2013 at 5:11 pm

      Awe thanks Brandy!

  3. Dianna

    May 06, 2013 at 6:30 pm

    Love how stuffed with veggies & deliciousness this is! Looks like a must-try. 🙂

    Reply
  4. Suzanne

    May 06, 2013 at 5:18 pm

    Mmmm…more chorizo. Must use it in breakfast food soon.

    Reply
    • Katie

      May 06, 2013 at 9:13 pm

      Its so funny how so many of us used chorizo! I partly blame it on Cinco de Mayo!

  5. kelly @ kellybakes

    May 06, 2013 at 12:52 pm

    I love the colors in this recipe–I always feel more compelled to eat things when they’re bright and colorful. Then again, I love omelettes, so I’m easily persuaded 🙂 Great combo!

    Reply
    • Katie

      May 06, 2013 at 1:17 pm

      Ha ha thanks Kelly!

  6. Samantha

    May 06, 2013 at 11:04 am

    Crumbled Queso Fresco… Must buy ASAP.
    I love Omlettes. Can’t get enough of them.

    Reply
    • Katie

      May 06, 2013 at 1:16 pm

      lol yes! queso fresco is key to making Mexican food a little more authentic. Mild like mozzarella yet a tad bit softer. It is sold as a solid circular block of cheese. As soon as you cut a piece you’ll see it crumbles beautifully!

  7. Christine (Cook the Story)

    May 06, 2013 at 10:28 am

    Oh how I love chorizo! I’ve never putit in an omelette before. Brilliant!!!

    Reply
    • Katie

      May 06, 2013 at 1:16 pm

      Christine, you should definitely give this recipe a try then!

  8. Ellen Christian

    May 06, 2013 at 9:35 am

    Oh that omelette looks so good & I have got to get one of those omelette turners!

    Reply
    • Katie

      May 06, 2013 at 9:56 am

      Thanks Ellen! It really does help when making omelets! My husband thought it was yet another kitchen gadget but after he watched me make omelets he realized it is necessary!

  9. Carrie @ poet in the pantry

    May 05, 2013 at 10:58 pm

    Nice way of pulling this together! I love that egg beater–I need one of those now. 🙂

    Reply
    • Katie

      May 06, 2013 at 9:58 am

      Thanks Carrie! Seriously, the egg beater is one of my favorite kitchen gadgets!!!

  10. Suzanne

    May 05, 2013 at 8:57 pm

    I love chorizo, and never thought to put it into breakfast/brunch recipes. This looks so good!

    Reply
    • Katie

      May 05, 2013 at 10:20 pm

      Thanks Suzanne! I know I love the idea of switching up the traditional breakfast recipe!

  11. Chrissy {Hoot Designs}

    May 05, 2013 at 7:17 pm

    This looks delicious!!!

    Reply
    • Katie

      May 05, 2013 at 8:22 pm

      Thanks Chrissy!

  12. Terri/LoveandConfections

    May 05, 2013 at 4:48 pm

    I love Chorizo – never thought to use it in an omelette. Happy Brunching!

    Reply
    • Katie

      May 05, 2013 at 8:23 pm

      Thanks Terri!

  13. Angie @ Big Bear's Wife

    May 05, 2013 at 4:31 pm

    ooo Katie, you’re right, this is a fantastic recipe!

    Reply
    • Katie

      May 05, 2013 at 8:23 pm

      Thanks Angie!

5 from 1 vote (1 rating without comment)

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