Keto Chorizo and Egg Scramble

Ingredients

• about 113 g Chorizo
• 4 large Eggs
• 0.25 medium Onion
• 0.25 medium Bell pepper
• 1 tbsp Olive oil
• 0.25 cup Shredded cheese (cheddar or Monterey Jack)
• 2 tbsp Salsa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Remove the about 113 g chorizo from its casing and crumble it into bite-sized pieces.
2. 2Dice the 0.25 medium onion and the 0.25 medium bell pepper into small, uniform pieces.
3. 3Heat 1 tbsp olive oil in a 25.4 cm skillet over medium heat, which is about 163°C.
4. 4Add the crumbled chorizo to the hot skillet and cook for 5-7 minutes, stirring occasionally, until it is browned and appears crispy.
5. 5Add the diced 0.25 medium onion and 0.25 medium bell pepper to the skillet with the chorizo and cook for another 5-7 minutes, stirring often, until the vegetables have softened.
6. 6While the vegetables cook, whisk the 4 large eggs in a medium bowl until they are well combined and slightly frothy.
7. 7Pour the whisked eggs into the skillet over the chorizo and vegetable mixture. Cook for 3-5 minutes, gently stirring and folding the eggs with a spatula, until they are cooked through and no liquid egg remains.
8. 8Remove the skillet from the heat and immediately sprinkle the 0.25 cup shredded cheese over the eggs. Let it sit for 1 minute to melt.
9. 9Serve the scramble immediately, topped with 2 tbsp salsa.

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