Makes 1
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To serve:

  1. Heat the oil in a large pan over a medium heat. Add the chorizo and cook for 2-3 minutes until it begins to release its oils. Add the spring onions, tomato, pepper and chilli and cook for three minutes longer.
  2. Beat the eggs together with the milk, cheese, cumin and some salt and black pepper.
  3. Pour eggs over the vegetables and cook for 1-2 minutes until just set.
  4. Serve with toast, pitta bread or some small, soft tortilla wraps, adding some hot sauce or salsa if desired.

Note: Salsa can be used as an alternative to Hot sauce, if you wish.

Nutrition Facts

Per serving: 303kcals, 22.1g fat (8.7g saturated), 6.6g carbs (3g sugars), 19.9g protein, 1.6g fibre, 0.487g sodium

EggsDiabetic-friendlyBreakfast & BrunchCholesterol-friendly recipesLunch & snacksHigh-proteinMake it Healthy

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