Updated Tuesday, August 29th, 2006
Total Time: 45
Heat remaining olive oil in a skillet over medium-high heat and cook chorizo until lightly browned, about 3 to 4 minutes. Remove from heat and set aside to cool. In a mixing bowl, whisk eggs until combined. Fold in parsley, cheese, cream, 1 teaspoon each of salt and pepper, and chorizo.
Heat 1/2 tablespoon butter in a skillet until hot. Pour 1/2 cup of the egg mixture into the skillet. Cook until omelet is set–not jiggly, but still moist. Fold one-third of the omelet in toward the center, then fold in half and remove from the skillet. Repeat with remaining butter and egg mixture for a total of four omelets.
To assemble, remove rolls from the oven. Spread 1 tablespoon Smoky Mayonnaise on each bread half. Place 1/2 cup arugula, two Roasted Tomatoes, and one omelet in the center of each roll.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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