Chorizo Omelette
A keto chorizo omelette topped with sour cream, avocado and crumbled bacon.
Ingredients
| 2 | Large eggs | |
| 1/4 cup | 60 ml | Spinach, chopped |
| 2 tablespoons | 30 ml | White onion |
| 2 tablespoons | 30 ml | Heavy whipping cream |
| 2 ounces | 57 g | Chorizo |
| 1/4 cup | 60 ml | Cheddar cheese, shredded |
| to taste | Salt & pepper | |
| 1 tablespoon | 15 ml | Sour cream (topping) |
| 1/8 cup | 30 ml | Diced avocado (topping) |
| 1 slice | Bacon, crumbled (topping) |
Instructions
- Cook chorizo according to package instructions.
- In a medium bowl, whisk eggs, spinach, heavy whipping cream, and onion.
- Pour mixture into a non-stick skillet at low to medium heat.
- Flip the omelette when firm enough. Cover the omelette briefly with a lid if it is not firming up.
- Sprinkle cheese on the other side and cook evenly.
- Remove from heat and place on a plate.
- Add chorizo to the omelette and roll the egg.
- Top with sour cream, diced avocado, bacon and more chorizo.