Chorizo Baked Omelet
Eggs are delicious. We love them in all forms. And while we don’t like to play favorites, this egg dish is one of the best things you’ll eat and (hopefully soon) serve your friends and family.
The recipe is deceivingly simple for how elegant it looks, which makes it the perfect main dish for a brunch gathering. Serve family style with a nice, crusty baguette and a pitcher of cocktails, like our Blush Sangria, which doubles as a fruit salad with the right attitude.
RECIPE:
Chorizo Baked Omelet
Start to finish: 55 minutes
Serves 4
INGREDIENTS
1 tbsp unsalted butter, melted
8 extra-large eggs
1/2 cup heavy whipping cream
1 cup cooked fresh Mexican chorizo, well-drained (from 1⁄2 pound uncooked chorizo)
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1 cup cherry tomatoes, halved
2 tbsp finely chopped shallots
3 ounces Monterey jack cheese, shredded (about 3/4 cup)
Kosher salt
Black pepper
INSTRUCTIONS
- Preheat oven to 350°.
- Coat bottom and sides of a round 1 1⁄2-quart casserole dish with melted butter.
- In a large bowl, whisk together eggs and cream until thoroughly blended. Stir in cooked chorizo, red bell pepper, green bell pepper, tomatoes, shallot, cheese and desired amounts of salt and pepper. Pour egg mixture into the prepared baking dish.
- Bake for 30 to 35 minutes until eggs have cooked through and set. Let cool 5 minutes before serving.
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