Cuban Brunch: Keto-Friendly Chorizo and Cheese Omelette with Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs 1 cup shredded mozzarella cheese 1/2 cup chorizo, crumbled 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1 ripe avocado, diced 1/4 cup red onion, finely chopped 1/2 cup cherry tomatoes, halved 1/4 cup cilantro, chopped 1 tablespoon lime juice 1/4 teaspoon garlic powder

Instructions

1. In a large bowl, whisk together the eggs, mozzarella cheese, salt, and black pepper until well combined. Set aside.
2. In a non stick skillet, cook the chorizo over medium heat for 3 4 minutes or until crispy. Remove from the skillet and set aside.
3. Heat the olive oil in the same skillet over medium heat. Pour in the egg mixture and cook for 3 4 minutes until the edges are set. Gently fold the omelette in half, cook for another minute, and then remove from the skillet.
4. In a separate bowl, combine the avocado, red onion, cherry tomatoes, cilantro, lime juice, and garlic powder to make the avocado salsa. Mix well and season with salt and pepper if needed.
5. Serve the omelette on a plate with a side of the avocado salsa, garnished with additional cilantro leaves if desired.

Chef’s Insight

To ensure a fluffy omelette, avoid overstirring the egg mixture and cook it on low heat for optimal results.

Notes

The recipe can be easily scaled up or down for different serving sizes.