Sous Vide Chorizo, Spinach and Cheese Omelette

Anova Culinary

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!


Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 167F / 75C



  1. Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
  2. Heat a small skillet over medium-high heat. Add the chorizo and cook until browed, 1 to 2 minutes. Let cool.
  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
  4. Every 5 to 10 minutes, gently massage the bag to ensure even cooking. (You can use a glove if needed.)

Finishing Steps

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