Dinner

Whole30 & Keto Chorizo Omelette Recipe

ByCharlotte Montgomery January 30, 2026January 30, 2026

Introduction

This Whole30 & Keto Chorizo Omelette is a flavorful, protein-packed breakfast that fuels your day without compromising your diet. Combining spicy chorizo with fresh vegetables and creamy eggs, it’s both satisfying and easy to make.

A folded golden-yellow omelet sits on a white plate, slightly browned on the edges, with visible chunks of cooked sausage and green peppers peeking out from underneath. On top of the omelet are neatly sliced layers of pale green avocado fanned out, topped with a bright red dollop of chunky salsa. Fresh green cilantro leaves are scattered on and around the omelet for garnish, with some black pepper sprinkled lightly over the dish. The plate rests on a soft gray cloth on a white marbled surface, with half an avocado visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tsp ghee (or coconut oil)
1/4 cup diced onion
1 garlic clove (minced)
1 green bell pepper (diced)
1/4 lb chorizo (removed from casing)
4 large eggs
2 tbsps full-fat coconut milk
1/4 tsp sea salt
1/8 tsp ground black pepper
Optional toppings: avocado slices, salsa, cilantro, and/or sour cream

Instructions

Step 1: Heat 3 tsp (1 tbsp) of ghee in a pan over medium-high heat.
Step 2: Add garlic and onion, and sauté for 2-3 minutes until fragrant and soft.
Step 3: Add green bell pepper and stir, cooking for 1 minute.
Step 4: Add chorizo and cook for 5 minutes, breaking it apart until fully cooked. Remove from heat.
Step 5: In a bowl, whisk together eggs, coconut milk, sea salt, and black pepper.
Step 6: Heat 1 tsp of ghee in a nonstick skillet over medium-low heat.
Step 7: Pour half of the egg mixture into the skillet, tilting the pan to spread it evenly into a thin circle.
Step 8: Cook for 2 minutes until the bottom is set but the top remains slightly runny.
Step 9: Spoon half of the chorizo mixture over one half of the egg circle.
Step 10: Fold the other half of the egg over the filling to create a half-circle omelette.
Step 11: Carefully slide the omelette onto a plate.
Step 12: Repeat steps 6 through 11 with the remaining eggs and chorizo.
Step 13: Serve immediately, topped with optional avocado slices, salsa, cilantro, or sour cream as desired.

Tips & Variations

Use leftover cooked chorizo or swap it with another keto-friendly sausage if preferred.
For extra creaminess, add a little more coconut milk or a splash of heavy cream (if not strictly Whole30).
Fresh herbs like cilantro or parsley add bright flavor and freshness.
Cook the eggs gently over medium-low heat to avoid browning and keep the omelette tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking the eggs. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

The image shows a folded omelet on a white plate, placed on a white marbled surface. The omelet has a golden-yellow, slightly browned outer layer with visible crisp edges. Inside, there is a filling made of cooked ground meat and small pieces of green bell pepper, showing a mix of brown, green, and orange colors. On top of the omelet, there are several thin slices of fresh avocado arranged in a neat row, pale green with a smooth texture. A few sprigs of cilantro with bright green leaves are scattered around the plate and on the avocado slices. In the background, there is a blurred glass container with red salsa and a silver spoon, and an avocado half, all placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

For Whole30 compliance and keto-friendly ratios, coconut milk is recommended. However, you can substitute with regular milk or cream if not following those diets.