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