INGREDIENTS:

3 large eggs
50g chorizo, sliced or diced
1 handful fresh spinach
1 tbsp milk (optional, for fluffier eggs)
Salt & pepper to taste
1–2 tsp Hot Boss Original Sauce (plus more to drizzle)
1 tsp olive oil or butter

METHOD:

1. Cook the chorizo:
Heat a non-stick pan over medium heat. Add the chorizo and cook for 2–3 mins until crispy and the oils are released. Remove and set aside.
2. Wilt the spinach:
In the same pan, add spinach and cook for 30–60 secs until just wilted. Set aside with the chorizo.
3. Beat the eggs:
Crack eggs into a bowl, add milk (if using), a pinch of salt and pepper, and a dash of Hot Boss Sauce. Whisk until frothy.
4. Cook the omelette:
Add oil or butter to the pan. Pour in the eggs and swirl to coat the base. Let it set for a minute, then gently push the edges in and tilt the pan to let the runny bits flow.
5. Fill it up:
Once the eggs are mostly set, add the cooked chorizo and spinach to one half. Fold the omelette over, cook another 30 secs, then slide onto a plate.
6. Finish like a boss:
Drizzle with more Hot Boss Sauce, sprinkle with herbs or cheese if you're feeling fancy, and serve hot.
Optional Add-ins:
Feta or cheddar
Cherry tomatoes
Red onion or spring onion
Avocado on the side (chef’s kiss).