I find at times that I don’t always have long to make a meal but I need something to help get me through the next few hours.  I always try not to skip meals but then it becomes easy to just grab anything edible from the fridge even if it isn’t so healthy.  Something you can relate too?  I am trying to watch my weight and have a stricter control of the foods I am eating.  For this reason I quite enjoy making scrambled eggs with all sorts of additions as they can make a tasty meal that is generally quite healthy too.  One recent dish I posted for you all was my Creamy Cheesy Scrambled Eggs with Smoked Salmon.  This dish combines flavour with a range of nutrients to give a tasty healthy dish.

Another ingredient that works well added to scrambled eggs is chorizo.  This adds a gorgeous flavour and you can use a little and chop it into teeny pieces or be a little more generous and cut it into bite sized chunks.  The chorizo can be fatty but I tend to pull out as much fat as possible and would advise you to do the same.  There is no need to add any more fat to the dish because of the oil that the chorizo will release.  The chorizo not only adds flavour it also provides protein as do the eggs.  Chorizo is also rich in selenium and zinc.  Selenium protects us from free radicals which would otherwise cause damage in the body.  It is also important to maintain a healthy immune system and plays a role in boosting male and female fertility.  It can even reduce the symptoms asthma according to some research.  Zinc works as an antioxidant in the body helping to fight free radical damage.  It is thought to help remove heavy metals from the brain and may be beneficial in helping reduce the risk of developing Alzheimer’s.

My recipe contains some chorizo but not an excessive amount so you don’t need to worry too much about salt intake.  The cheese helps boost calcium levels so by eating this dish you are guaranteed to have a good mix of nutrients.

Serves 1

Ingredients

22g mature cheddar (grated)

1 cooking chorizo (approx 50g) – chopped into bite sized chinks

1 tbs coriander leaf chopped

3 medium eggs lightly whisked

freshly ground salt (optional) and pepper to taste

Method

Prepare all the ingredients and have them ready to use.

Pop a pan on the stove and heat.  You will need a medium heat for this.  The chorizo will begin to release oil.  If you haven’t removed any fat or enough fat you can soak this up with a kitchen towel.

Once the chorizo is cooked add in the eggs and give it a stir before adding in the coriander and cheese.  Stir well.

Season if required – taste it first but be careful not to burn your tongue.

Enjoy!

What do you add to scrambled eggs to make them that bit more exciting?

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41 thoughts on “Chorizo and Cheese Scrambled Eggs”

  1. Hey do we have the same recipe book because I do this all the time! Its so fast and easy and sooo good! I like to put extra hot chorizo and some tomatoe paste to give that reddish color! Mmm I am making this tomorrow!

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  2. That would make for a tasty, and nutritious breakfast. I don’t have any chorizo right now but I will get some when I do my grocery shopping. Thanks for the idea. That really looks yummy!

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  3. Oh, how I love scrambled eggs! It’s like the easiest breakfast to do especially for lazy girls like me… I’m adding peppers and olives for a more Mediterranean taste!

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  4. I hear you that sometimes it can be easy to reach for something ‘snacky’ but scrambled eggs is a great way of getting protein into your diet. I have some Quorn hot dogs which would go well with this recipe thank you!

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  5. I really like the addition of chorizo in your scrambled eggs. I agree it is a bit salty but it’s so delicious! In Spain they cook prawns in the fat left after cooking chorizo in the pan and call it pil-pil. It’s so good!

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