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Chorizo & Vegetable Scramble

average rating is 3 out of 5, based on 150 votes

Kickstart your day with our Chorizo & Vegetable Scramble, a breakfast dish that perfectly marries health and flavor. This recipe is inspired by the vibrant tastes of Mexican cuisine, adapted to fit a low-carb, high-protein, and diabetic-friendly diet. With lean chorizo, fresh vegetables, and protein-packed eggs, this scramble is not just a meal, but a colorful, nutritious, and delicious experience.

Serving Suggestions: This Chorizo & Vegetable Scramble is a meal in itself, but if you'd like to round it out further, consider these options:

Avocado Slices: Serve your scramble with a side of fresh avocado slices. They're a great source of healthy fats and fiber, and they'll add a creamy texture that pairs well with the hearty scramble.
Salsa: A spoonful of fresh salsa on the side can add a burst of flavor without adding many carbs.
Greek Yogurt: A dollop of plain Greek yogurt can serve as a healthier substitute for sour cream, offering a cool, tangy contrast to the warm scramble.
Fresh Fruit: A small side of fresh berries or a slice of cantaloupe can provide a sweet counterpoint to the savory scramble.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb High-Protein Diabetic-Friendly Breakfast Healthy Recipes Chorizo Vegetable Scramble Mexican-Inspired Mediterranean Diet

Ingredients

2 ounces of lean chorizo

4 large eggs

1/2 cup of bell peppers (any color), diced

1/4 cup of onions, diced

1/4 cup of tomatoes, diced

1/4 cup of spinach, chopped

1 tablespoon of olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Directions

Heat a non-stick skillet over medium heat and add the chorizo. Cook until it's browned and crispy, then remove it from the skillet and set it aside.
In the same skillet, add the olive oil, then add the diced bell peppers and onions. Cook until they're softened and starting to brown.
While the vegetables are cooking, whisk the eggs in a bowl and season with a little salt and pepper.
Once the vegetables are ready, add the diced tomatoes and chopped spinach to the skillet. Stir until the spinach is wilted.
Pour the whisked eggs over the vegetables in the skillet. Let it sit for a minute until the eggs start to set around the edges, then stir gently to create soft curds.
When the eggs are mostly cooked but still a little runny, add the cooked chorizo back into the skillet. Stir everything together until the eggs are fully cooked.
Serve the scramble hot, garnished with fresh cilantro if desired.