Chorizo Omelette

Quick, easy and full of protein – just the ticket after a gym sesh! Even if you’ve never cooked before, I promise you can make this – just make sure you have a non-stick pan and a rubber spatula and you’re good to go! And once you’ve got the knack of it, you can use whatever you have in for fillings – it’s so versatile. Breakfast, lunch or dinner – an omelette is never out of the question. I normally make this with 3 eggs, but my cousin (the rugby player) asked for 5 – boys, eh?



  • extra virgin olive oil
  • 3 free-range eggs (or 5, if you want to up the protein)
  • 1/2 large chorizo (I used picante)
  • a sprinkling of dried basil
  • sea salt and black pepper
  • 1 spring onion, finely sliced



  1. Heat a good glug of olive oil in a non-stick pan, then add the chorizo and fry for a minute. This will let off those lovely juices from the meat.
  2. Whisk the eggs in a small bowl and season with salt and pepper. Pour into the pan with the chorizo.
  3. Continue to fry until the eggs set, using the rubber spatula to pull the omelette away from the sides – this prevents it from sticking so it’ll slide out looking like an omelette as opposed to scrambled eggs!
  4. Serve up with a sprinkling of the spring onion. Bon appetit!



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