Spanish scramble with chorizo

Spanish scramble with chorizo

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.

Spanish scramble with chorizo

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.
USMetric
2 servingservings

Ingredients

Chorizo and chard
  • 1 tbsp 1 tbsp olive oil or butter
  • 1 oz. (2¾ tbsp) 28 g (40 ml) sliced, red onionsliced, red onions
  • 7 oz. (5½ cups) 200 g (1.3 liters) chard, stalks removed and chopped, leaves roughly chopped
  • 3 oz. 85 g chorizo (see tip)
Scrambled eggs
  • 4 4 large egglarge eggs
  • 2 2 egg yolkegg yolks
  • salt and pepper
  • 1 tbsp 1 tbsp olive oil or butter
  • 3 oz. 85 g cherry tomatoes or tomato, dicedtomatoes, diced
  • 1 tbsp 1 tbsp olive oil
  • 2 oz. 55 g manchego cheese, shredded
  • 1 tbsp 1 tbsp finely chopped, fresh basil, or fresh parsley (optional)
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Instructions

Chorizo and chard

  1. 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.
  2. 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.
  3. Scrambled eggs

  4. In a small bowl, whisk together the eggs and egg yolks, with a pinch of salt and pepper.
  5. 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.
  6. Using a spatula, stir occasionally to scramble the eggs, and cook for 3 to 5 more minutes. Remove from heat.
  7. Drizzle the eggs with olive oil, and top with the Manchego cheese and chopped herbs. Serve warm, with the chorizo and chard.

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".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

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2 comments

  1. 3 comments removed
  2. Brigitta
    I made these with Hungarian cured sausage (gyulai, if you're curious) instead of chorizo because that's what I already had on hand. I added heavy whipping cream to the eggs instead of the extra yolks, because I wasn't sure I would find a use for the egg whites. It was delicious! I liked that it is a great way to get more greens in my diet, and the tomato and cheese on the scrambled eggs was a far better combo than I imagined it would be. This is a simple recipe that provided variety from my usual eggs-and-bacon routine.
    Reply: #5
  3. Kristin Parker Team Diet Doctor

    I made these with Hungarian cured sausage (gyulai, if you're curious) instead of chorizo because that's what I already had on hand. I added heavy whipping cream to the eggs instead of the extra yolks, because I wasn't sure I would find a use for the egg whites. It was delicious! I liked that it is a great way to get more greens in my diet, and the tomato and cheese on the scrambled eggs was a far better combo than I imagined it would be. This is a simple recipe that provided variety from my usual eggs-and-bacon routine.

    The Hungarian sausage sounds great! It's nice to have a recipe like an omelet where the filling can be flexible like this.

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