Keto Chorizo and Bell Pepper Omelet
How to Make It
Step 1
Roughly dice the chorizo and the bell pepper. Heat the oil in a skillet over a medium heat and add the chorizo and pepper. Cook for 5-6 minutes until the chorizo is cooked through and golden and the bell pepper is soft. Remove from the pan with a slotted spoon leaving the oil behind and set to one side.
Step 2
Whilst the chorizo is cooking, finely chop the rosemary and add to a mixing bowl along with the eggs, salt and pepper. Beat together to combine.
Step 3
Heat the skillet that cooked the chorizo over a medium heat. Pour in the beaten egg mixture and leave to settle and start cooking. As the egg sets around the edges, use a spatula to bring the cooked egg away from the sides allowing any uncooked egg to fill the gaps.
Step 4
Whilst the omelet cooks, slice the avocado. Once the omelet has cooked through to preference, remove from the heat and arrange the avocado, chorizo and pepper mixture to one side.
Step 5
Fold the omelet in half to serve.
Ingredients
- Raw Egg – 6 medium
- Rosemary, Fresh – 2 teaspoon
- Chorizo – 1.5 oz
- Olive Oil – 1 tablespoon
- Avocado – ½ each
- Red Bell Peppers, Raw – ¼ large – 3″ diameter x 3 3/4″
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon