Kale and Chorizo Omelette 

On a Saturday afternoon I like to have a cooked light meal. So I raided my fridge and cupboard, put together what  I could find as you can see in the picture I decided on the Chorizo afterwards, lol

This low carb  lunch consisted of eggs, black pepper,  spring (green) onions, kale, skimmed milk, rapeseed (canola) oil, cherry tomatoes, Chorizo, mushrooms.  I don’t usually cook with salt so I didn’t use any.

Next I chopped the vegetables.

In a heated fan, I added half a teaspoon of oil, adding through vegetables and the Chorizo. I let it cook for 2 minutes, tuning it once to continue cooking until it was sautéed.

Finally I poured the beaten eggs with chopped cheese. I cooked for 2 minutes then carefully turned it over with a spatula and continued cooking the cheese melted into omelette.

And there you have it a simple omelette loaded with vitamins and protein served on a bed of salad, I enjoyed every bite.

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Kale and Chorizo Omelette 

Ingredients 

1 teaspoon Rapeseed  (canola) oil

Kale – chopped 

Mushrooms – chopped 

Tomatoes – chopped 

Spring (green) onions 

2 eggs -beaten

Cheddar cheese – chopped or grated

Milk of your choice 

Salt and Black pepper for seasoning

Method

In a heated pan, add oil fry the vegetables and chorizo for 2-3 minutes until sautéed. Beat the eggs with 2 teaspoons of milk, add salt and pepper, combine and pour into to the pan, with the cheese. Allow to cook on medium heat for 3 minutes, turn over very carefully using a spatula. Cook on the other side for 2 minutes, slide on to a plate and serve with salad for a low carb lunch. Or crusty bread if you want a more wholesome lunch.

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Published by

dee

I am a Christian from South London, England, very passionate about healthy eating and lifestyle. I am not into fad diet, I cook from stratch, as I love wholesome and nutritious food. My hobbies & interests are watching tv, going to the cinema, reading, listening to music, baking, roller blading, cooking, socialising.

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