Rolled Omelet Burrito

TOTAL TIME: 10 min
Prep: 5 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 2 tablespoons canola oil
  • 4 ounces Mexican chorizo (ground)
  • 1 small jalapeno, sliced, with seeds
  • 1 1/2 tablespoons butter
  • 3 large eggs
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Directions

Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside.

Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate.

Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.

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  • on May 13, 2014

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    This looks great! With our busy lives I think I could make these on Sunday and have them in the fridge for the week....How long do you think these would keep in the fridge?

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  • on March 02, 2013

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    Thank you Bobby for showing me how to make the perfect omelette!! After watchin this episode I can do just that. I dont eat pork so I used turkey sausage and added some fresh tomatoes. It was so awesome!!!!

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  • on September 16, 2012

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    Loved these! Nice spice and fresh. Great brunch recipe!

    people found this review Helpful.
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