Chorizo and Black Olive Omelette

 Excellent breakfast omelette made with diced mushrooms and chorizo sausage, plus halved stoned black olives. 

The chorizo was cooking first in a skillet, and most of the oil in the cooking came from the sausage. Cooked for at least twenty minutes at a middling heat. Then I added the mushroom and the halved olives. The omelette mixture (beaten egg with a little water) was added after another fifteen minutes and cooked until the surface of the omelette became firm. 

Slid out of the skillet onto the plate. Delicious!