Breakfast omelette with a Spanish twist

Since I have started working full-time in Central London again it is not very often I have time to make omelettes during the week – so when the opportunity is there I grasp it. I must admit that lately breakfast has often been two boiled eggs consumed at my desk in the office – not very inspiring, but it meant that I enjoyed the omelette even more this morning.

Does anyone have any tips for easy yet interesting desk breakfasts?


2-3 eggs
2tbsp unsweetend almond milk
5cm chorizo
3-5 spring onions
1 small sweet red pepper
a few fresh basil leaves – chopped
1/4 tsp chili powder
1/4 paprika
salt and freshly ground pepper

Dice the chorizo and add to a frying pan. Cut the sweet pepper and spring onions into small pieces. Add the pepper to the chorizo and fry on a medium heat fry until the pepper has softened and the chorizo is crisp. Finally add the spring onion and turn the heat down to low.

While the chorizo and the peppers are in the pan whisk the eggs with the almond milk and the spices. Pour over the chorizo and vegetables, cover with a lid and cook until the eggs are firm over a low heat. How long it takes depends on the size of the pan and the thickness of the omelette but usually around 15 minutes.

Like the Danish omelette  you can add any vegetables you have and like – mushrooms, fresh spinach etc.

3 thoughts on “Breakfast omelette with a Spanish twist

    1. I find adding a bit of milk makes an omelette lighter and that almond milk works well. Recently I have started replacing cows milk with either almond and coconut milk and it usually works well. Let me know what you think.

      Liked by 1 person

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