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.
Kale and Chorizo Omelette
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
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.