Southwest Omelette Sandwich

Using chorizo sausage adds loads of flavour in this fun twist on a Western‑style sandwich.

Ingredients

  • 4 slices Multigrain no fat, no sugar added Bon Matin bread, toasted
  • 4 eggs
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) olive oil
  • 1/2 cup (125 mL) diced cured chorizo sausage
  • 1/2 cup (125 mL) diced red pepper
  • 1/3 cup (75 mL) diced onion
  • 1 cup (250 mL) baby spinach
  • 1/4 cup (60 mL) crumbled goat cheese

Directions

  1. Preheat broiler.
  2. Whisk eggs with 2 tsp (10 mL) water, salt and pepper; set aside.
  3. In heatproof 10‑inch (25 cm) skillet, heat half of the oil over medium heat; cook chorizo, red pepper and onion, stirring often, for 5 minutes or vegetables are soft.
  4. Add spinach; cook until spinach just starts to wilt.
  5. Stir into egg mixture along with goat cheese.
  6. Add remaining oil to skillet; cook egg mixture, covered, for 5 to 7 minutes or until eggs are just set around the edges.
  7. Transfer to oven; broil for 2 or 3 minutes or until eggs are set.
  8. Cut into quarters and sandwich 2 quarters between 2 slices of bread; repeat with remaining omelette and bread.