peppermint mexican chorizo bokchoy omelette multip img 0 eb09b1a6

Peppermint Mexican Chorizo Bokchoy Omelette




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.

#omelette #chorizo #mexicanfood #mexicanfoodie #mexicanchorizo #frittata #cocina #cucina #cucinare #chefs #chefsofinstagram #huffposttaste #feedfeed #f52grams #recipe #ricetta #feedfeed #eeeeeats #recetaclasica #recipeoftheday #whatsfordinner #thekitchn #asianfoodie #koreanfoodie #healthyeats #keto #ketomeals #vegetarian #vegetariano #paleo #skinnywantstoeatrecipes

Leave a Comment

Your email address will not be published.

%d bloggers like this: