Spicy Chorizo Omelette (Print Version)
# Ingredients:
→ Fats for Cooking
01 -
5 tsp coconut oil or ghee, split across tasks
→ Stuffing
02 -
1 garlic clove, finely chopped
03 -
1/4 lb chorizo, casing removed
04 -
1 green bell pepper, chopped up
05 -
1/4 cup onion, small pieces
→ Egg Blend
06 -
4 eggs, large size
07 -
2 tbsp coconut milk (full-fat)
08 -
1/4 tsp sea salt
09 -
1/8 tsp black pepper, ground
→ Extras
10 -
Avocado slices
11 -
Chopped-up cilantro
12 -
Fresh salsa
13 -
Choose sour cream: dairy-free (Whole30) or regular (Keto)
# Instructions:
01 -
Melt 3 tsp ghee in a pan on medium-high heat. Throw in the onion pieces and garlic, stirring for 2-3 minutes until soft and the kitchen smells amazing.
02 -
Stir in the bell pepper and give it about a minute to start softening slightly.
03 -
Put the chorizo in the skillet and let it cook for 5 minutes. Use your spatula to break it up until it has no pink spots. Then, take the pan off the heat for now.
04 -
In a mixing bowl, whisk the eggs with the coconut milk, sea salt, and black pepper until it's smooth.
05 -
Add 1 tsp ghee to a nonstick pan over medium-low heat. Pour half the egg mixture in and tilt the skillet so the eggs form a thin layer. Let it cook about 2 minutes, just until the edges are firm but the middle isn't totally done.
06 -
Scoop half the chorizo mix onto one side of the egg layer. Fold the empty half over the top to close the omelette into a half-circle.
07 -
Slide the omelette carefully onto a plate. Do it all again with the last bit of ghee, egg blend, and toppings to make the second one.
08 -
Eat warm with extras like avocado slices, salsa, cilantro, or sour cream (your choice of type).
# Notes:
01 -
Stick to a Whole30 diet by grabbing sugar-free, compliant chorizo.
02 -
To skip dairy, swap ghee out for coconut oil.
03 -
Make ahead and reheat in a skillet or microwave for meal prep.