8 Eggs, lightly beaten
2 Chorizo, sliced
1/2 Red capsicum, chopped
1 Small Spanish onion, sliced
1/4 Cup black olives
100g Flavorite cherry tomatoes, halved
Salt and cracked black pepper
2 tablespoons chopped flat leaf parsley
1. Heat a non-stick frying pan over medium heat and add the chorizo, onion and capsicum. Cook for 2-3 minutes until the chorizo is golden then remove and drain on paper towel.
2. Heat the same pan over medium heat. Add half the eggs and when nearly set, sprinkle over half the chorizo mix. Continue to cook until set. Gently slide the omelette out of the pan on to a serving plate and keep warm as you cook the second omelette.
3. To serve, top the omelettes with olives and flavorite tomatoes. Sprinkle with parsley and serve.