Sous Vide Chorizo, Spinach and Cheese Omelette

(21)

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

  • Rate This
Recipe Temp 167 F / 75 C
Recipe Time
Prep Time
This is an amazing omelette. Although it might not be the healthiest of breakfasts, it is seriously tasty and very moist owing to cheese, cream and butter — we did warn you!

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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).

  • Step 2

    Heat a small skillet over medium-high heat. Add the chorizo and cook until browed, 1 to 2 minutes. Let cool.

  • Step 3

    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

  • Step 4

    Every 5 to 10 minutes, gently massage the bag to ensure even cooking. (You can use a glove if needed.)

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Carefully transfer the omelette onto a plate. Serve.

Latest Comments

167 F / 75 C Recipe Temp
Recipe Time
Prep Time