Once you have thoroughly explored the smoothies, the hashes, and the overwhelming variety of meats, chances are good that you will return to the humble egg, the one that has been providing glorious nutrition since the beginning of time.
Besides, spicy chorizo and spinach tucked up nicely in a golden omelet? Who could pass that up for breakfast?
And it couldn't be easier to whip up an amazing meal for 2! Or a simple dish for now, and a lunch to be rewarmed later. Never be intimidated by cooking an omelet, as it is much easier than it seems.
Start by removing the chorizo from its casing and cook it well with onion and garlic; then, gently wilt the spinach and set the skillet aside. Next, you will want to whisk the eggs with a small amount of coconut milk and add that mix to the already hot skillet with ghee (or your Paleo fat of choice).
Flip when ready, add the chorizo mix and fold the egg "pancake." It is now ready to be cut and served.
Want to go all out with the breakfast-in-bed surprise factor? Consider adding some Paleo sour cream as a generous topping and a finely chopped jalapeño to start the day with some sweet spice for your loved ones.
Chorizo And Spinach Omelette Recipe
Serves: 2 Prep: 10 min Cook: 15 min
Ingredients
- 5 eggs
- ¼ cup spinach, chopped
- ½ onion, diced
- 2 tbsp. coconut milk
- 2 chorizo sausages, casing removed
- ¼ cup tomatoes, diced
- 1 green onion, sliced
- 1 garlic clove, minced
- 4 tbsp. ghee
- Sea salt and freshly ground black pepper
Preparation
- Melt 2 tablespoons of ghee in a skillet, over medium-high heat.
- Add the onion and garlic; cook for 1 to 2 minutes, or until soft.
- Add the chorizo to the skillet and cook, breaking apart until cooked for 5 to 6 minutes.
- Add the spinach, remove from heat and toss everything.
- In a bowl, break the eggs, add the coconut milk, and season to taste; whisk until well combined.
- In another skillet, melt the remaining ghee over medium heat.
- Pour the beaten egg into the skillet and cook until firm enough to flip.
- Flip the omelet and add the chorizo mixture on top, and roll or fold the egg to cover the chorizo.
- Serve the omelet topped with diced tomatoes and green onions.
📖 Recipe
Chorizo And Spinach Omelette Recipe
Ingredients
- 5 eggs
- ¼ cup spinach chopped
- ½ onion diced
- 2 tbsp. coconut milk
- 2 chorizo sausages casing removed
- ¼ cup tomatoes diced
- 1 green onion sliced
- 1 garlic clove minced
- 4 tbsp. ghee
- Sea salt and freshly ground black pepper
Instructions
- Melt 2 tablespoons of ghee in a skillet, over medium-high heat.4 tbsp. ghee
- Add the onion and garlic; cook for 1 to 2 minutes, or until soft.½ onion, 1 garlic clove
- Add the chorizo to the skillet and cook, breaking apart until cooked through 5 to 6 minutes.2 chorizo sausages
- Add the spinach, remove from heat and toss everything.¼ cup spinach
- In a bowl, break the eggs, add the coconut milk, and season to taste; whisk until well combined.5 eggs, 2 tbsp. coconut milk, Sea salt and freshly ground black pepper
- In another skillet, melt the remaining ghee over medium heat.
- Pour the beaten egg into the skillet and cook until firm enough to flip.
- Flip the omelet and add the chorizo mixture on top, and roll or fold the egg to cover the chorizo.
- Serve the omelet topped with diced tomatoes and green onions.¼ cup tomatoes, 1 green onion
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