Sous Vide Chorizo, Spinach and Cheese Omelette
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Ingredients for 1
3 tablespoons chopped cured chorizo
3 large eggs, beaten
3 tablespoons diced aged cheddar cheese
1 tablespoon whole milk
1 teaspoon butter, diced
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
Heat a small skillet over medium-high heat. Add the chorizo and cook until browed, 1 to 2 minutes. Let cool.
Combine eggs, cheese, milk, butter, and chorizo in large zipper lock bag. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 30 minutes
Every 5 to 10 minutes, gently massage the bag to ensure even cooking. (You can use a glove if needed.)
When the timer goes off, remove the bag from the water bath. Carefully transfer the omelette onto a plate. Serve.