Soufflé Omelet with Spicy Chorizo and Avocado Crema

Ingredients

• 8 Eggs
• 200 g Ground Chorizo
• 0.25 cup Heavy Cream
• 1 Avocado
• 2 tbsp Sour Cream
• 0.25 cup Cilantro
• 2 tbsp Butter

Instructions

1. 1

   Separate the egg whites from the yolks.

2. 2

   Whisk yolks with heavy cream and salt until pale.

3. 3

   In a copper bowl, whisk egg whites to stiff peaks without overbeating.

4. 4

   Gently fold the whites into the yolk mixture in three stages to maintain volume.

5. 5

   Sauté chorizo in a separate pan until crispy; drain fat.

6. 6

   Melt butter in a non-stick skillet over medium-low heat; pour in egg mixture.

7. 7

   Cook undisturbed for 5 minutes, then finish under a broiler for 2 minutes until risen.

8. 8

   Blend avocado, sour cream, and cilantro into a smooth crema.

9. 9

   Top omelet with chorizo, fold carefully, and drizzle with crema.