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Omelets are great! You can eat them for breakfast, lunch, or dinner. You can put any ingredients you want inside them. It’s one of the perfect foods. The only challenge I have with omelets is how to cook them and make them look pretty. I just can’t do the flip! As I started watching technique videos, I learned that a lot of my problem was in not taking the time to whisk the eggs and let them cook before adding the ingredients. What a difference that makes! Follow the instructions in this recipe, and you should end up with a very pretty omelet.
I like spicy breakfast, so it only seemed natural to use my venison Chorizo in an omelet. Typically I would serve this with some Pico de Gallo or salsa, but I didn’t have any the day I made this one. They were still delicious!
Recipe: Venison Chorizo Omelet
Summary: a breakfast sausage omelet with a spicy kick!
- 4 eggs
- splash of milk (optional)
- Â½ cup Cheddar, Monterey Jack, or Queso Blanco cheese, shredded
- Â¼ cup venison chorizo, browned
- Â¼ cup red and yellow peppers, diced
- Â¼ cup cilantro, chopped
- salt and pepper to taste
- Prepare the chorizo, cheese, peppers, cilantro, and salt and pepper and set aside.
- Break the eggs and put them in bowl. Add milk if you want to make the eggs fluffy.
- Whisk the eggs with a fork or egg beater until the yolk has been broken. The longer you whisk the eggs, the fluffier the omelet will be.
- Coat the skillet with butter and place on the stove over medium/high heat.
- To add the egg, pour half of the egg mixture into the skillet. With a spatula, push the egg from the outer edge of the skillet toward the center so that the runny egg on top spreads out to and cooks evenly
- Continue to do this until the egg starts to turn white and the edges get a little crispy.
- Add Â½ of the cheese, venison chorizo, peppers, cilantro, salt, and pepper on top of one side of the eggs. (Rick made this omelet and got carried away, putting the ingredients over the whole thing. It works, but it’s easier to fold if you only load up one side.)
- Using the spatula, fold the other side of the eggs over so that it covers the ingredients and makes a semi-circle.
- Let cook for 30 seconds to one minute.
- Take the spatula and run it under the omelet to make sure it isnâ€™t stuck to the skillet.
- Slide it off the skillet and onto the plate. Garnish with extra cilantro.
Have all of the ingredients ready before turning on the stove so that you can keep your eye on the omelet while itâ€™s cooking.
I use the fold method of cooking omelets because Iâ€™m just not good at the flipâ€¦my omelets tend to break apart with I do it. I also use a wok as I find it distributes the heat better in the pan on my stove.
Cooking time (duration): 10
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (Southwestern)
Copyright Â© Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.