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Whole30 & Keto Chorizo Omelette Recipe

★★★★★

4.8 from 52 reviews
  • Author: Charlotte
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Keto

Description

This Whole30 & Keto Chorizo Omelette is a delicious, high-protein breakfast option featuring spicy chorizo, sautéed vegetables, and fluffy eggs enriched with full-fat coconut milk. Perfect for keto and Whole30 diets, it offers bold flavors and satisfying textures, topped optionally with avocado, salsa, cilantro, or sour cream.

Ingredients

Scale

Main 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
  • Sour cream

Instructions

  1. Heat Fat: Heat 3 tsp (1 tbsp) of ghee in a pan over medium-high heat to prepare for sautéing the vegetables and chorizo.
  2. Sauté Aromatics: Add the minced garlic and diced onion to the pan and cook for 2-3 minutes until fragrant and softened, building the flavor base.
  3. Add Bell Pepper: Stir in the diced green bell pepper and cook for 1 minute to slightly soften it while retaining some crunch.
  4. Cook Chorizo: Add the chorizo to the pan, breaking it apart with a spatula, and cook for about 5 minutes until fully browned and cooked through. Remove the mixture from heat and set aside.
  5. Prepare Egg Mixture: In a bowl, whisk together the eggs, full-fat coconut milk, sea salt, and ground black pepper to create a smooth batter.
  6. Heat Skillet for Eggs: Heat 1 tsp of ghee in a nonstick skillet over medium-low heat, ensuring it coats the pan evenly for cooking the omelette.
  7. Cook Omelette Base: Pour half of the egg mixture into the skillet, tilting the pan to spread it out evenly into a thin circular shape.
  8. Set Omelette Base: Cook the eggs for about 2 minutes until the bottom is set but the top remains slightly runny.
  9. Add Filling: Spoon half of the cooked chorizo mixture over one half of the egg circle to prepare for folding.
  10. Fold Omelette: Carefully fold the other half of the egg over the chorizo filling to form a half-moon shaped omelette.
  11. Serve Omelette: Gently slide the omelette onto a plate to maintain its shape and avoid breaking.
  12. Repeat: Repeat the cooking process with the remaining egg mixture and chorizo to make a second omelette.
  13. Add Toppings and Serve: Serve immediately with optional toppings such as avocado slices, salsa, cilantro, or sour cream to enhance flavor and texture.

Notes

  • Use ghee or coconut oil to keep the recipe Whole30 compliant and add a rich flavor.
  • Full-fat coconut milk adds creaminess to the eggs and keeps this recipe keto-friendly.
  • Ensure to cook chorizo thoroughly to avoid any food safety issues.
  • You can substitute chorizo with another sausage to suit your dietary preferences.
  • This recipe serves 2, perfect for a hearty breakfast or brunch.
  • For a dairy-free option, avoid sour cream or use coconut-based alternatives.
  • Adjust seasoning to taste, adding more salt or pepper if desired.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican-inspired

Keywords: Whole30, Keto, Chorizo Omelette, Low Carb Breakfast, Gluten Free, High Protein

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Find it online: https://tastyadventureguide.com/whole30-and-keto-chorizo-omelette-recipe/