Peppermint Mexican Chorizo Bokchoy Omelette
Easy brunch, lunch or dinner whipped up in minutes come way this delicious combination. Main star of this show is the chorizo and a little goes a long way. Must use Mexican chorizo for this for most enhanced flavor. Get your protein, iron and vitamin C all in one super satisfying light meal.
Ingredients:
– 3 organic eggs beaten with a pinch of salt.
– 1/2 cup Mexican chorizo.
– 2 cup cleaned chopped bokchoy
– 1tbsp fresh peppermint + additional loose leaves for topping
– 1/2 cup fresh burrata shredded
– freshly ground black pepper
– Mexican crema for topping
-pinch of sea salt
– 1 tbsp olive oil
Directions:
on a large nonstick pan fry the chorizo with the olive oil for 2 to 3 minutes until lightly browned. Add the bokchoy and mint, mix and cook for 1 minute more. pour the eggs on top and move the pan around to coat all with the egg mixture. Cover and cook on low heat for 2 minutes. Add the burrata, cover, cook to melt the cheese. Fold over and top with fresh peppermint leaves and Mexican crema. Serves 2 portions.
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