About
This flavorsome omelet is loaded with low carb veggies, aromatic chorizo and oozy cheddar cheese.
This makes for a great brunch, lunch or dinner option – perfect served with steamed vegetables or a green salad.
Ingredients
- 6 medium raw egg
- 5 cherry cherry tomato
- 2 ½ ounce chorizo
- 2 cup baby spinach
- 2 teaspoon rosemary, fresh
- 1 cup, grated cheddar cheese
- 1 tablespoon red onion
- 1 tablespoon olive oil
- 1 clove garlic
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- 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.
- Crush the garlic and add to the pan along with the onion, sweat gently until tender.
- 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.
- Preheat the oven to 400 degrees.
- Whilst the tomatoes are cooking, add the eggs to a mixing bowl along with the grated cheese, salt and pepper. Beat well to combine.
- Return the chorizo to the pan along with the spinach and stir well so the spinach is just wilted.
- 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.
- Transfer the pan to the oven and cook for 4-5 minutes until just cooked through and golden brown all over.
Nutrition Facts
- Servings: 4
- Calories: 337.0kcal/1410.2kJ (per serving)
- Fat: 26.7g (per serving)
- Carbs: 3.9g (per serving)
- Protein: 19.7g (per serving)
