IMG_0277A great savoury omelette.


4 eggs

4 tablespoons olive oil

salt and freshly ground pepper

50g chorizo, sliced finely

1 cup white beans (Cannellini beans)


1- Beat together the eggs, 1 tablespoon of the oil, a little salt and pepper until smooth. then set aside.

2- In small, deep-sided frying pan, heat 2 tablespoons of oil and fry the chorizo until the fat begins to run.

3-  Add the beans and quickly sauté to cook of any moisture. Set aside.

4-  Pour the egg mixture into a heated, greased (use the last spoon of olive oil) omelette pan.  Cook over fairly high heat until eggs are almost set; an omelette should look set on the outside and creamy in the centre.

5- Place the filling over half the omelette.

6- Use a spatula to fold the omelette in half then slide onto a serving dish.

7- Sprinkle the omelette with chopped flat-leaf parsley and finely sliced long red chilli.


– When making a omelette use eggs at room temperature.

– Always use a gently heat when cooking eggs for custards and scrambled eggs.  Omelettes are the exception.  Cook over high heat for a short time so the underside is browned and the top is moist and creamy.


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