A great option for breakfast — or indeed any time of day - is an omelette spiced up with chorizo, chilli flakes and juicy mushrooms. Eat with fresh bread or crusty toast with lashings of salted butter.
Guacamole
| 1 | Avocado |
| ½ | Lemons, zested and juiced |
| 2 cloves | Garlic, crushed |
| 1 Tbsp | Chilli, chopped |
| 1 | Tomato, diced small |
| ¼ cup | Coriander, chopped |
Filling (enough for 2 omelettes)
| 1 Tbsp | Olive oil |
| ½ | Red onions, sliced |
| ½ | Chorizo sausages, sliced |
| 2 | Field mushrooms, sliced 1cm wide |
| ½ | Avocados, diced |
| 1 pinch | Coriander leaves, to garnish |
Omelette (makes 1)
| 2 large | Eggs |
| 2 Tbsp | Water |
| 1 pinch | Chilli flakes |
| 1 pinch | Salt and pepper |
| 1 knob | Butter |
Directions
- Firstly make the guacamole. In a small bowl mash the avocado, lemon, garlic and chilli. Season with salt and freshly ground pepper. Then fold through the tomato and coriander. Set aside.
- Fry the red onion and chorizo for 2 minutes then add the mushrooms and cook for a further few minutes. Keep warm while you make the omelette.
- In a small bowl, whisk together the eggs, water, chilli flakes, salt and pepper.
- To make each omelette, heat the butter in a small frying pan until frothy. Tip in the eggs, drawing them to the centre as they start to set for even cooking.
- Place half the filling on to one side of the omelette along with some diced avocado then flip the other side of the omelette on top.
- Serve straight on to a plate with a dollop of guacamole. Garnish with a few coriander leaves.