Dice up your bell pepper & onion and set to the side.
Go ahead and whisk up your egg and add kosher salt & pepper to season.
Filling
Heat your non-stick pan to medium heat, and add the butter.
Once melted, add the peppers and onions and cook down to YOUR liking. I can't stress enough that it's ready when you want it to be. My husband likes them mushy, and I like a bit of bite to it... 3-7 minutes.
Add the chorizo, and cook 2-3 minutes or until browned. This shouldn't take very long. Store bought "tube" style will be very greasy just a heads up. I highly recommend trying the Chorizo recipe on Tabetha's Table!
Remove your filling from the pan and wipe out with a papertowel (just be careful).
Omelet Time
Heat pan to medium heat and add butter until melted.
Add your egg mixture and swirl around the pan slightly.
Cook for 2-3 minutes or until the bottom is set and the top is still slightly runny.
To one half of the egg, add ½ your filing mixture, then the cheese, then the remaining filling.
Carefully flip the empty side of the omelet over the filled side.
Let this cook for a minute or so, and then flip the entire omelet over.
Serve immedately with a sprinkle of silantro & hot sauce if desired.
Video
Notes
Chorizo:
Please read the blog post about my chorizo preferences. I spent 3 days recipe testing and eating more chorizo than any person should work on making something easy & delicious to share with you all. This all stemmed from really hating how greasy the only store-bought I could find was. With that said, I hope you guys loved it!