Chorizo Stacked Omelet

Ingredients

3 tsp Vegetable oil

1/2 cup finely diced onion

3 cloves garlic, minced

Salt and pepper, to taste

12 Ohio eggs

1/2 lb ground North Country Charcuterie Berkshire Pork Chorizo

2 cups shredded cheese (see below for Italian and Mexican versions)

1/2 cup sauce (see below for Italian and Mexican versions)

Directions

Heat 2 teaspoons vegetable oil in a skillet and sauté onions and garlic for 2-3 minutes. Add the sausage to the pan and cook until cooked through. Drain any excess fat and let mixture cool to room temperature.
Crack eggs into a bowl and whisk to combine. Season the eggs with salt and pepper.
Add the cooled chorizo mixture to the eggs and stir.
In an 8-9" skillet, heat 1 teaspoon of oil. Using a ½ cup ladle, pour in the egg/chorizo mixture into the pan. Swirl the pan so egg mixture covers the bottom of the pan. Tilt the pan as you cook to let any uncooked egg mixture hit the hot pan. Cook until eggs are set. Slide the omelet onto a serving platter. Top the first omelet with ¼ cup of cheese (Mexican cheese for Mexican-style dish or Mozzarella/Parmesan blend for Italian-style dish). Repeat this process for seven more omelets for a total of eight layers.
Top the omelet stack with ½ cup of salsa (for Mexican-themed dish) or 1/2 cup of marinara sauce (for Italian-themed dish). Garnish with chopped cilantro and tortilla strips for Mexican-themed dish or basil and parsley for Italian-themed dish. Slice as you would a cake and serve with an extra dollop of salsa or marinara sauce.

Notes

Customize this recipe to make a Mexican Stacked Omelet by using Mexican blend shredded cheese, chopped cilantro, salsa and tortilla strips, or make it Italian-themed with 1 cup of shredded Mozzarella, 1 cup of shredded Parmesan, marinara sauce and chopped basil or parsley.

Chorizo Stacked Omelet

Ingredients

Directions

Notes

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