Dairy-Free Chorizo Omelette
Start your day with a hearty and flavorful **Dairy-Free Chorizo Omelette** that packs a punch of smoky, savory goodness! This easy, protein-rich recipe features spicy chorizo sausage, sautéed red bell pepper, and yellow onion, all folded into perfectly whisked eggs seasoned with a touch of salt and black pepper. A splash of olive oil ensures a golden, tender omelette that’s entirely dairy-free. Fresh spring onions and a garnish of vibrant cilantro elevate each bite with a burst of brightness. Ready in just 25 minutes and perfect for two, this omelette is a satisfying, gluten-free breakfast or quick weeknight dinner. Whether you're avoiding dairy or just craving bold flavors, this dish delivers on both taste and simplicity!
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Recipe Information
Ingredients
- 100 grams chorizo sausage
- 4 large eggs
- 0.5 red bell pepper
- 0.5 yellow onion
- 2 spring onions
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
Instructions
Start by prepping your ingredients. Dice the chorizo sausage, chop the red bell pepper and yellow onion finely, and slice the spring onions into thin rounds.
In a medium-sized bowl, crack the eggs and whisk them together with salt and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced chorizo and cook until it starts to brown and release its oils, about 3-4 minutes.
Add the chopped red bell pepper and yellow onion to the skillet with the chorizo. Sauté for another 3 minutes until the vegetables are softened.
Remove the cooked chorizo and vegetables from the skillet and set aside on a plate.
Wipe the skillet with a paper towel and add the remaining tablespoon of olive oil. Heat over medium flame.
Pour half of the whisked eggs into the skillet, tilting to spread evenly. Cook for about 2 minutes until the edges start to set.
Scatter half of the chorizo and vegetable mixture over one half of the omelette, then fold the other half over to cover the filling.
Cook for another 1-2 minutes, carefully flipping if desired to ensure the omelette is fully set.
Slide the omelette onto a serving plate and repeat the process with the remaining eggs and filling to make the second omelette.
Garnish with chopped fresh cilantro leaves and sliced spring onions before serving.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
