Huevos con Chorizo: Place the chorizo in a nonstick skillet and sauté in its own fat for a couple of minutes. On one side of the same skillet, add the bell pepper and onion, diced small, and sauté over medium-low heat for a couple of minutes.

Mix the ingredients together and add the tomato, diced. Sauté for one minute, then add the eggs and gently stir everything together. Add salt to taste. Cook until the eggs are set, then remove from heat.

XL Omelette: Dice the onion and bell pepper finely, grate the carrot, and chop the spinach leaves. Set aside. Beat the eggs and add a little salt, pepper, and the seasoning. Heat half the butter in a skillet and sauté the onion, bell pepper, carrot, and spinach until slightly softened. Add a pinch of salt and pepper. Remove from heat, place on a plate, and set aside.

Cook the eggs until golden, then carefully flip to brown the other side. Once browned, add the vegetable mixture and cheese on top, then fold the eggs over to cover the filling. Cook for another 30 seconds on each side, then remove from heat.

Serve hot and enjoy.

Scrambled Eggs: Cut the tomato and sausages into medium cubes. Finely chop the onion and bell pepper. Beat the eggs with salt, pepper, and garlic powder. Sauté the vegetables and sausage in butter until slightly softened.

Add the beaten eggs, stir, and cook until the eggs are set, then remove from heat.