Spanish Omelet Eggs-traordinairio

Spanish Omelet Eggs-traordinairio

Submitted by: Jack Darland, Jr.

Serving Size: 6/8

Nutritional Information: 390 calories, 27g fat, 12g saturated fat, 290mg cholesterol, 620mg sodium, 13g carbohydrates, 2g fiber, 23g protein

Qty Ingredient
8 ouncesChorizo (Mexican sausage)
2 cupsFrozen hash browns
1/2 cupJalapeño peppers (diced)
1/2 cupOnion
10 Eggs
2 tablespoonsHeavy whipping cream
1 tablespoonsCumin
1 tablespoonsChili powder
8 ouncesMonterey Jack cheese (shredded)
as desiredFresh Cilantro
as desiredTomato
as desiredSour cream


  1. Using a large skillet with a lid, crumble and sauté chorizo over medium heat. Remove meat to paper towel. While meat is sautéing, seed and dice jalapeños (using gloves). Peel and dice onion.
  2. Toss together hash browns, jalapeños and onion. Cook until softened in hot skillet with chorizo grease. Sprinkle with cooked chorizo chunks and seasonings.
  3. Separate eggs. Whip egg whites until foamy, about 2 minutes on high.
  4. Mix egg yolks and cream until blended. Gently fold yolk mixture into beaten egg whites.
  5. Pour egg mixture over the top of everything in a skillet. Cover and cook about 6-8 minutes more until vegetable mixture is browned on bottom.
  6. Add grated cheese and finish under a broiler.
  7. Garnish with chopped, fresh cilantro, diced tomato and a side of sour cream.