Keto Chorizo and Egg Scramble with Avocado

Ingredients

• 4 oz Chorizo (soy-free)
• 4 large Eggs
• 1 medium Avocado
• 0.5 cup Shredded cheddar cheese
• 1 tablespoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1Place a 10-inch skillet over medium heat (325°F / 163°C). Add the 1 tablespoon of olive oil and let it heat for 30 seconds until it shimmers.
2. 2Add the 4 oz of chorizo to the hot skillet. Cook for 5 to 7 minutes, breaking it up with a spoon, until it is browned and slightly crispy.
3. 3While the chorizo cooks, crack the 4 large eggs into a medium bowl. Add the 0.25 teaspoon of salt and the 0.25 teaspoon of pepper. Whisk everything together until the yolks and whites are fully combined and the mixture is a uniform yellow color.
4. 4Pour the whisked eggs into the skillet with the cooked chorizo. Let the eggs set for about 30 seconds, then gently stir and fold them with a spatula, scrambling them with the chorizo. Continue to cook for 2 to 3 minutes, or until the eggs are fully cooked through and no liquid egg remains.
5. 5Remove the skillet from the heat. Sprinkle the 0.5 cup of shredded cheddar cheese over the scrambled eggs and chorizo. Let it sit for 1 minute to melt.
6. 6While the cheese melts, cut the 1 medium avocado in half, remove the pit, and dice the flesh into 1/2-inch cubes. Spoon the diced avocado over the cheesy chorizo and egg scramble.
7. 7Serve the Keto Chorizo and Egg Scramble immediately.

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