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Chorizo and Sun Dried Tomato Omelette

A chorizo and sun dried tomato omelette is one of our favourite low carbohydrate breakfast recipes! It is so tasty, satisfying and easy to make. Try it! It might become your favorite too. Please note the recipe is spicy; the chorizo and chilli peppers make it spicy, so if you like it less spicy, do not add the chillies. This omelette recipe contains 5g of net carbs.

Recipe Nutritional Profile: Diabetes Appropriate, High Protein, Healthy Weight, Low Calories, Low Carbs, Low GI, Gluten Free.

Serves 2 people

Preparation time: 10 min

Cooking time: 10 min

Chorizo and Sun Dried Tomato Omelette
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    11% Vitamin C    6%
Iron    11% Calcium    4.5%
Potassium    12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



2 whole eggs, 2 egg whites lightly beaten with 1 tbsp. of water;

1 garlic clove, chopped;

½ small leak, chopped;

½ tsp. dried crushed chillies;

30g (1 oz.) unsalted butter;

4 pieces of sun-dried tomato, cut in half;

60g (2oz.) chorizo, cut into cubes or sliced into strips;

1 tsp. of fresh or dried oregano;

Salt and black pepper to taste.

How to Cook the Omelette:

  1. Preheat the frying pan over a medium heat and add the chorizo, stir constantly until it starts to release the fat, then add the leek, chillies and garlic, continue to fry for 2 min till the leak becomes golden. Do not add any oil as the chorizo should release enough fat for cooking. Empty it all on to the plate and set aside. Wash the frying pan.
  2. Melt the butter in the frying pan over a low heat, and then pour the egg mixture tilting the pan to spread the eggs evenly. Cook until the eggs begin to set and then loosen with a spatula and tilt again letting the uncooked eggs to run to the side of the pan.
  3. When the eggs are almost set, add the chorizo with the garlic, spring onion, chillies, oregano and sun dried tomatoes and fold over, and cook for another minute.
  4. Season with salt and pepper and serve on a warm plate.

Author: Lana Soko

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