Keto Cuban Breakfast: Avocado and Chorizo Stuffed Omelette with Plantain Hash

Allergens

Eggs, Soy (in Chorizo)

Ingredients

• 4 large eggs 1 cup diced chorizo sausage 1 ripe avocado, sliced 1 medium plantain, peeled and chopped 1/2 small onion, finely diced 2 tablespoons coconut oil or olive oil Salt and pepper to taste Fresh cilantro leaves for garnish

Instructions

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped plantain, onion, salt, and pepper, and cook until the plantain is golden and crispy, about 8 10 minutes. Transfer to a plate and set aside.
2. In another non stick pan, cook the chorizo sausage until browned and cooked through, breaking it apart as it cooks. Remove from pan and set aside.
3. Whisk together the eggs in a bowl with salt and pepper. Heat 1 tablespoon of oil in a non stick omelette pan over medium heat. Pour in the whisked eggs and let them set for a minute before stirring gently to scramble the eggs until just cooked.
4. Lay half of the cooked plantain hash on one side of the omelette, followed by half of the cooked chorizo and avocado slices. Fold the other half of the omelette over to enclose the ingredients inside. Let it cook for an additional 1 2 minutes before carefully sliding onto a plate.
5. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors and textures, from the crispy plantain hash to the creamy avocado.

Notes

Make sure to use high-quality coconut oil or olive oil for cooking.