Chorizo and Spinach Scramble

Name: Chorizo and Spinach Scramble
Yield: 1 serving
Ingredients: 3.5 ounces about 1 red skinned potatoes, diced*; 1 tablespoons olive oil, plus more for drizzling; 1/8 teaspoon cumin seeds, ground cumin will also work here, just use a little less; 1/8 teaspoon paprika; sea salt; freshly ground black pepper; 2 eggs; 1 tablespoon unsweetened almond milk; 2 tablespoons finely chopped onion; 3 ounces high-quality fresh chorizo 2 ounces (about 2 handfuls) baby spinach leaves

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Chorizo and Spinach Scramble

Orion Moreno

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A recipe from The Breakfast Collection.

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Ingredients

Servings

3.5 ounces about 1 red skinned potatoes, diced*
1 tablespoons olive oil, plus more for drizzling
1/8 teaspoon cumin seeds, ground cumin will also work here, just use a little less
1/8 teaspoon paprika
sea salt
freshly ground black pepper
2 eggs
1 tablespoon unsweetened almond milk
2 tablespoons finely chopped onion
3 ounces high-quality fresh chorizo 2 ounces (about 2 handfuls) baby spinach leaves

Fresh salsa, for serving

Cilantro leaves, for serving (optional)

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Instructions

Preheat an oven to 400°F.
Place potatoes on parchment-lined baking sheet, then toss with a drizzle of olive oil, cumin seeds and paprika. Season well with salt and pepper. Bake until tender, but not falling apart (30 - 35 minutes), stirring occasionally.
During the last 10 minutes of cooking, prepare the scramble. Whisk eggs and almond milk together in a small bowl. Warm 1 tablespoon olive oil in a medium skillet over medium heat, then add onion and cook until soft, but not brown (about 2 minutes). Next, add the chorizo to the skillet, and cook, stirring to break the pork into pieces, until brown and crumbly (3 - 4 minutes). Stir in the spinach, and cook, stirring frequently, until just wilted (about 2 minutes). Finally, pour in the eggs, and cook, stirring frequently, until scrambled and just set (2 - 3 minutes). Season to taste with salt and pepper.
To serve, spoon potatoes into a shallow bowl, then top with chorizo scramble. Finish with a few spoonfuls of fresh salsa and a scattering of cilantro leaves.

Notes

*If you’d like to make this scramble for breakfast again during the week, I would recommend doubling the potato ingredients, and storing the leftover portion in the fridge. These potatoes reheat well in the microwave. The scramble is best made fresh.