Wake up diners’ taste buds with flavorful chorizo that blends Mexican oregano, cinnamon, allspice, crushed red pepper and red wine vinegar. Serve this flatbread for breakfast or brunch with sausage links or spicy, crispy hash browns on the side and fresh juice or Mexican hot chocolate to drink.
Spread a thin layer of beaten egg over the griddle (the egg sets up quickly).
Heat the other ingredients on the griddle. Place 1/2 the amount on 1/3 the size of the omelet. Fold the top and bottom of the omelet to the center, about 5 1/2 inches wide. Roll the omelet from left to right (it will be about 2 1/2 inches wide).
Arrange the other 1/2 of the ingredients over the omelet.
To prepare the flatbread:
While the omelet is cooking, heat the naan bread on a lightly buttered griddle.