Keto Chorizo And Cheese Omelet
This flavorsome omelet is loaded with low carb veggies, aromatic chorizo and oozy cheddar cheese.This makes for a great brunch,
How to Make It
Step 1
Heat a tablespoon of olive oil in an ovenproof skillet over a low/medium heat. Slice the chorizo into 1/4 inch discs and add to the pan, cook through until golden brown and the chorizo begins to release its oil. Remove from the pan with a slotted spoon and set aside.
Step 2
Crush the garlic and add to the pan along with the onion, sweat gently until tender.
Step 3
Finely chop the rosemary and add to the pan, stir to combine. Slice the tomatoes in half and add to the pan, cooking for a minute to soften.
Step 4
Preheat the oven to 400 degrees.
Step 5
Whilst the tomatoes are cooking, add the eggs to a mixing bowl along with the grated cheese, salt and pepper. Beat well to combine.
Step 6
Return the chorizo to the pan along with the spinach and stir well so the spinach is just wilted.
Step 7
Pour over the egg and cheese mixture. Allow the omelet to cook for a minute or two in the pan over a medium heat until starting to set around the edges.
Step 8
Transfer the pan to the oven and cook for 4-5 minutes until just cooked through and golden brown all over.
Ingredients
- Raw Egg – 6 medium
- Cherry Tomato – 5 cherry
- Chorizo – 2-½ ounce
- Baby Spinach – 2 cup
- Rosemary, Fresh – 2 teaspoon
- Cheddar Cheese – 1 cup, grated
- Red Onion – 1 tablespoon
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon