Linguica, Chourico And Parsley Omelet

• 5 large eggs
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 ounces linguica, cut into 1/8-inch slices
• 1 1/2 ounces chourico, casing removed, cut into 1/8-inch slices
• 1/4 cup fresh parsley leaves, very finely chopped
• kosher salt to taste

1. In a medium bowl, beat the eggs with a fork until well blended.
2. Heat a large nonstick skillet over medium heat.
3. Add 1/2 tablespoon of the oil and heat, then add the linguica and chourico.
4. Cook, stirring occasionally, until the fat is rendered and the edges of the linguica curl up a bit and lightly brown, about 2 minutes.
5. Drain the sausages on paper towels and wipe out the pan.
6. Heat the pan over medium heat and add the remaining 1 tablespoon oil.
7. Return the sausages to the pan, then add the eggs.
8. Scatter the parsley over the wet eggs.
9. Run a rubber spatula around the edges of the pan to lift the set parts of the egg and let the wet eggs run under.
10. Repeat until the eggs are just set but still wet.
11. Season with salt.
12. With the rubber spatula, carefully fold over one-third of the eggs, then fold again to make a 3-roll omelet.
13. Tip out of the pan.
14. Serve immediately, warm or at room temperature, cutting into slices if you want.
15. This is great with simple garden greens lightly dressed in a sherry vinaigrette.

eggs, extravirgin olive oil, linguica, parsley, kosher salt

Taken from www.foodrepublic.com/recipes/linguica-chourico-and-parsley-omelet/ (may not work)