Whole30 Chorizo Omelette
Fuel your morning with bold flavors and a healthy twist with this Whole30 Chorizo Omelette—a protein-packed breakfast that’s deliciously compliant with your Whole30 lifestyle! Featuring spicy chorizo sausage, vibrant red bell peppers, sweet onions, and nutrient-rich fresh spinach, this recipe combines hearty ingredients in a satisfying, fluffy omelette. The chorizo is perfectly browned and complemented by a gentle sauté of veggies, while the eggs are seasoned to perfection for a savory finish. With only 25 minutes from prep to plate, this easy-to-make dish is perfect for busy mornings or weekend brunch. Garnish with fresh chives for a pop of color and extra flavor. Whether you're seeking a Whole30 breakfast idea or a new way to enjoy chorizo, this wholesome omelette is sure to impress!
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Recipe Information
Ingredients
- 4 oz Whole30-compliant chorizo sausage
- 4 large Eggs
- 0.5 cup, diced Red bell pepper
- 0.25 cup, diced Onion
- 1 cup Fresh spinach
- 2 tablespoons Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped Chives (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 2-3 minutes until they begin to soften.
Crumble the chorizo sausage into the skillet, and cook, stirring occasionally, until it's browned and cooked through, about 5 minutes.
Add the fresh spinach to the skillet and stir for about 1-2 minutes until wilted. Transfer the chorizo and vegetable mixture to a bowl and set aside.
In a mixing bowl, beat the eggs with salt and black pepper.
Wipe the skillet clean with a paper towel and add the remaining 1 tablespoon of olive oil, heating over medium heat.
Pour half of the beaten eggs into the skillet, tilting the pan to create an even layer.
As the eggs begin to set, use a spatula to lift the edges, allowing uncooked eggs to flow underneath, for about 3-4 minutes until mostly cooked through.
Spread half of the chorizo and vegetable mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling using a spatula.
Let it cook for another 1-2 minutes until the eggs are fully cooked.
Slide the omelette out of the skillet onto a plate. Repeat with the remaining ingredients to make a second omelette.
Garnish with chopped chives if desired and serve warm.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 740 mg | 16% | |
*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.
