Find the Iowa Egg Council on Pintrest Find the Iowa Egg Council on Facebook Find the Iowa Egg Council on Twitter Find the Iowa Egg Council on YouTube

Spanish Omelet Eggs-traordinairio

Spanish Omelet Eggs-traordinairio

Spanish Omelet Eggs-traordinairio

Submitted by: Jack Darland, Jr.

Serving Size: 6-8

Nutritional Information: 390 calories, 27g fat, 12g saturated fat, 290mg cholesterol, 620mg sodium, 13g carbohydrates, 2g fiber, 23g protein

Ingredients
Quantity

Directions

INGREDIENTS


8 ounces chorizo (Mexican sausage)

2 Cups frozen hash browns

1/2 Cup diced jalapeño peppers

3/4 Cup diced onion

10 eggs

2 Tablespoons heavy whipping cream

1 Tablespoon cumin

1 Tablespoon chili powder

8 ounces shredded Monterey Jack cheese

Garnish:

Fresh cilantro

Tomato
 
Sour cream


DIRECTIONS

Using a large skillet with a lid, crumble and sauté chorizo over medium heat.  Remove meat to paper towel.  While meat is sautéing, seed and dice jalapeños (using gloves).  Peel and dice onion.

Toss together hash browns, jalapeños and onion.  Cook until softened in hot skillet with chorizo grease.  Sprinkle with cooked chorizo chunks and seasonings.

Separate eggs.  Whip egg whites until foamy, about 2 minutes on high.

Mix egg yolks and cream until blended.  Gently fold yolk mixture into beaten egg whites.

Pour egg mixture over the top of everything in a skillet.  Cover and cook about 6-8 minutes more until vegetable mixture is browned on bottom.

Add grated cheese and finish under a broiler.

Garnish with chopped, fresh cilantro, diced tomato and a side of sour cream. 

MOBILE APP

Available for Download
@

Download our recipe app on the iPhone app store Download our recipe app on the Android palt store
Our Information

515.727.4701

Info@IowaEgg.org

8515 Douglas Avenue, Suite 9
Urbandale IA 50322

© 2014 Iowa Egg Council
Designed & Powered by Victory Enterprises, Inc.