Chorizo and Bacon Omelette

Ingredients

• 3 large eggs
• 1/4 teaspoon  salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil or butter
• 1/4 cup thinly sliced onions (2 oz)
• 1/4 cup spicy chorizo sausage link fully cooked, chopped (1 oz)
• 1/4 cup shredded cheddar cheese (1 oz)
• 3 slices of cooked diced bacon 

Instructions

• In a small bowl, beat the eggs with the salt and pepper. Set aside.
• Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
• Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Add cooked diced bacon and  Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
• When the bottom is set, use two wide spatulas to flip the omelet. 
• Cook 1-2 more minutes on the second side. Sprinkle the shredded cheddar on half of the omelet and fold. Remove from heat and allow the cheese to melt from the residual heat, then slide the omelette onto a plate and serve.