Chorizo and Spinach Scramble
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Chorizo and Spinach Scramble
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A recipe from The Breakfast Collection.
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Ingredients
- 3.5 ounces red potato about 1, diced
- 1 tablespoons olive oil plus more for drizzling
- 1/8 teaspoon cumin seeds ground cumin is alternative, use less
- 1/8 teaspoon paprika
- salt sea salt
- black pepper freshly ground
- 2 egg
- 1 tablespoon almond milk unsweetened
- 2 tablespoons onion finely chopped
- 3 ounces chorizo high-quality, 2 ounces chorizo; about 2 handfuls baby spinach leaves
- 3 ounces baby spinach leaves high-quality, 2 ounces chorizo; about 2 handfuls baby spinach leaves
Fresh salsa, for serving
Cilantro leaves, for serving (optional)
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.
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