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A Perfect Pantry

Spanish Style Omelette

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    • 1 chorizo sausage, chopped
    • 1/2 punnet cherry tomatoes
    • 300g baby spinach
    • 4 eggs
    • 1 tbsp milk
    • 1 tbsp butter
    • 1/4 cup cheddar cheese
    • 4 slices toasted crusty bread


    1. Preheat the skillet at setting 8 until heating light turns off.
    2. Lightly sauté chorizo, tomatoes and spinach, and remove from the skillet. Wipe the skillet out and reheat.
    3. Place eggs and milk into a bowl and whisk with a fork for 1 minute.
    4. Add butter to the preheated skillet and pour eggs. Top one side with spinach, chorizo mix and cheese.
    5. Cook for 5 minutes. Flip empty side of omelette onto the filling and lift out of skillet with a heat resistant spatula. 
    6. Serve with toast.

    This recipe was developed using a Kambrook Appliance.


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    Guest 21 February 2024

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