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serve 2


  • 5 eggs
  • 1/4 cup spinach, chopped
  • 1/2 onion, diced
  • 2 tbsp. coconut milk
  • 2 chorizo sausages, casing removed
  • 1/4 cup tomatoes, diced
  • 1 green onion, sliced
  • 1 garlic clove, minced
  • 4 tbsp. ghee
  • Sea salt and freshly ground black pepper


  1. Melt 2 tablespoons of ghee in a skillet, over medium-high heat.
  2. Add the onion and garlic; cook 1 to 2 minutes, or until soft.
  3. Add the chorizo to the skillet and cook breaking apart until cooked through, 5 to 6 minutes.
  4. Add the spinach, remove from heat and toss everything.
  5. In a bowl break the eggs, add the coconut milk, and season to taste; whisk until well combined.
  6. In another skillet, melt the remaining ghee over medium heat.
  7. Pour the beaten egg on the skillet and cook until firm enough to flip.
  8. Flip the omelette and add the chorizo mixture on top, roll or fold the egg to cover the chorizo.
  9. Serve the omelette topped with diced tomatoes and green onions.