Starters, Snacks, Light Meals



Avocado and Chorizo Omelets | Print |
(3 votes, average 3.67 out of 5)

Serves 4

  1. In a bowl, whisk eggs with ¼ cup water and salt and pepper to taste.
  2. In a hot, heavily buttered skillet, use ¼ of the egg mixture to make each omelet. Fill each omelet with 2 tablespoons of the chorizo and ¼ of the avocado.
  3. Turn out onto plates, sprinkle with cilantro and serve with salsa.
 

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