Omelette with Chorizo, Broccoli, Red Onion and Lemon salad

Dedicated to my friend Fernanda, who forever encourages me xx

This recipe is an all time favourite of mine….Since I started the low carb/ low sugar diet breakfast initially posed the greatest challenge…What could one eat for the most important meal of the day that was not laden with carbs and sugar?

The answer : Eggs

Yes, the humble egg…and I have gone to town with the idea, creating many flavoursome omelettes and frittata’s as my main morning meal…Time and time again, I find myself cooking my morning omelette with a side salad of Chorizo, Broccoli, Red Onion and lemon juice…I love it so much that often as my head hit’s the pillow the night before I am already dreaming of my morning cooking regime!

Without further ado…lets crack a couple of eggs and start cooking….

Recipe serves one person

Omelette- Ingredients

2 eggs

1 generous table-spoon of cottage cheese

Tea spoon of grated lemon rind

1/2 a shallot, finely chopped

Chorizo, Broccoli, Red Onion and Lemon Salad- ingredients

1/3 Spanish chorizo, chopped on the diagonal

5 Broccoli florets

¼ Red Spanish Onion, chopped

Juice of ¼ lemon

Pepper to taste

Prepare Salad first

Bring small saucepan of water to boil. Place Broccoli florets into boiling water. Cook for 6-8 minutes, then drain off water and set aside.

( Note Broccoli is best eaten crisp…don’t cook the life out if it!!)

Heat small fry pan. Add chopped Spanish Chorizo and Red Spanish onion. Cook till chorizo is golden on both sides. Add Broccoli, ingredients together. Add  juice of quarter lemon, stir.

Plate salad on plate and return fry pan to stove to use for cooking of omelette

Omelette

Crack two eggs into small mixing bowl. Add generous tablespoon of cottage cheese and stir together. Once both ingredients combined, add tea-spoon of grated lemon rind and the chopped shallot.

Pour mixture into fry pan ( I find that you do not need to add oil to the pan as the fat from the chorizo prevents omelette from sticking)

Cook for 3- 5 mins before using egg flip to fold egg mixture in half in fry pan ( creates a lovely semi-circle) Continue to cook. Use egg flip to flatten Omelette, ensuring mixture cooks through.

Remove Omelette from fry pan once satisfied that eggs are cooked to perfection….Marry Omelette on plate with Chorizo Salad.

Breakfast Perfection….nothing more to say xx

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2 Comments (+add yours?)

  1. Fangs' Human
    Mar 12, 2013 @ 03:52:28

    I am going to try this! Thanks for sharing it. If it’s as good as I suspect it to be I shall name it Kates Breakfast. I am accumulating recipes. I have a Lou Salad, and a Mary Salad so far…

    Reply

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