Chorizo And Spinach Omelette

• 3 tbsp butter
• 2 None chorizo sausages, finely chopped
• 1 None small brown onion, finely chopped
• 5 oz button mushrooms, finely chopped
• 4 oz baby spinach leaves
• 10 None eggs, at room temperature
• 2 tbsp finely chopped chives
• None None mixed greens, to serve

1. For the omelette filling, heat 1 tbsp butter in an 8 inch heavy-based, nonstick frying pan over medium heat. Add chorizo and onion and cook, stirring 3 mins, or until chorizo is crisp. Add mushroom and cook, stirring, 2 mins, until tender. Add spinach and cook 30 seconds, until wilted. Transfer to a bowl and wipe pan clean.
2. For the omelettes, whisk eggs, chives and 1/4 cup water in a large bowl. Season with salt and pepper. Melt 1/2 tbsp butter in pan over medium-high heat. Add 1/4 of egg mixture and tilt pan to cover base. Cook 2 mins, until set underneath. Slide onto a serving plate. Repeat with remaining butter and egg mixture.
3. Spread half of each omelette with 1/4 of filling and fold to enclose. Serve with mixed greens.

butter, chorizo sausages, brown onion, button mushrooms, baby spinach, eggs, chives, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/24707 (may not work)