Spinach, Goat Cheese & Chorizo Omelette

So this is my third post in a week of low carb recipes.  Since breakfast is the hardest meal for me to enjoy on a low carb diet, I try to get more creative than just bacon and eggs, which gets old fast when you are maintaining this lifestyle for longer than a week or two.  Frankly I could eat the cream cheese pancakes every day, but I’d feel vaguely guilty since the sugar free syrup has chemical sweeteners in it – so I try to save those for a treat on the weekends.  I’ve been on a Chorizo kick lately so I paired it in this omelette with goat cheese and spinach.  The rich spiciness of the Chorizo worked nicely with the creamy tang of the goat cheese and earthiness of the baby spinach. When I actually ate this after the photographs were taken, I added some tomatillo salsa on top which pushed it over the edge into super delicious!  This will definitely become a breakfast staple at our house.   Low carb diet or not!


Serves 2

Ingredients:

4 ounces chorizo sausage
1/2 Tbl butter
4 eggs
1 Tbl water
2 ounces crumbled fresh goat cheese
2 cups baby spinach leaves
sliced avocado (optional)
1/4 cup salsa verde (optional)

Remove chorizo from the casing and fry in a medium saute pan until fully cooked.  Meanwhile beat the eggs and water in a small bowl.  As a side note, I add the water because as the egg cooks the water turns to steam which helps the egg puff up and get fluffy.  Some people like to add milk or cream and you could do that too – totally a matter of personal preference.  Take the chorizo out of the pan with a slotted spoon and set aside.  Wipe the pan of the remaining grease with a clean paper towel.  Melt the butter in the same pan over low heat.  Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture.  Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it.  Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through.  If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should “bake” it until the center is fully cooked.  Serve with avocado slices and salsa verde.  So good you won’t even miss the toast or hash browns!

Comments

  1. says

    This looks absolutely delicious. I am constantly making omelets for breakfast or lunch….and I’m loving the Mexican-style flavors in this one. Chorizo, goat cheese, and avocados?? I’m in :)

  2. says

    I just got some chorizo and I am glad to come across this amazing recipe. I think I will fix this as a special treat for my husband. I am sure we both will enjoy it. Thanks for sharing this!

  3. says

    That’s very astute of you Balvinder, I DO love Chorizo!!! I’m only using so much of it lately because I bought a bunch on sale and have had it in the freezer! I’m almost out so I’ll be taking a break from Chorizo for awhile! :)

  4. Anonymous says

    This looks wonderful! I am in my 4th week and I think I am over bacon and eggs. This is my planned Sunday morning breakfast now!! Thank you so much!

  5. Anonymous says

    I just found your receipes while browsing on Pinterest. So excited to see amazing looking foods and know that I will not feel too guilty eating it. Thanks for sharing. :)

  6. says

    And if there are any vegetarians out there, you might want to try the soy chorizo at Trader Joe’s. It’s fabulous! (I’m not vegetarian but my daughter and dau-in-law is).

  7. Rachel says

    This was my first attempt ever to make an omelette, as well as my first time cooking chorizo, and it was definitely a success. I used feta (forgot to buy goat cheese) and didn’t use as much spinach (forgot to buy more spinach), but it turned out great! It also gives me the idea to make omelettes with a little spinach in them for my boyfriend. He hates veggies, but I couldn’t even detect the spinach when I was eating this. Maybe I can use omelettes to sneak veggies into his diet.

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