Scrambled eggs make a simple and satisfying keto breakfast all on their own, but adding spicy, oily chorizo really makes them sing. Here, they're paired with juicy tomatoes and crunchy chard, and a handful of Manchego cheese for a well-balanced meal that features plenty of healthy fats.
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Instructions
Chorizo and chard
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Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced onion and cook for 2 to 3 minutes, until fragrant.
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Add the chard stalks and chorizo and cook for 5 to 8 minutes, or until the chard stalks are crisp-tender. Add the chard leaves and cook for 1 minute, until just wilted. Remove from heat, and transfer to a plate.
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In a small bowl, whisk together the eggs and egg yolks, with a pinch of salt and pepper.
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Heat the olive oil in the same skillet, over medium-low heat. Pour in the eggs, and swirl the pan to coat the bottom. After about 1 minute, add the tomatoes.
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Using a spatula, stir occasionally to scramble the eggs, and cook for 3 to 5 more minutes. Remove from heat.
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Drizzle the eggs with olive oil, and top with the Manchego cheese and chopped herbs. Serve warm, with the chorizo and chard.
Scrambled eggs
Tip
If using "Spanish" chorizo (hard and cured), dice, or cut into small cubes. If using fully cooked chorizo sausage links, simply crumble the sausage after removing it from the casing.
Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You'll find the original recipe in Martina's cookbook, "The New Mediterranean Diet Cookbook".
