Clare and Michael Mosley’s chorizo omelette

“This was one of Michael’s go-to omelettes, which he cooked to perfection,” says Dr Clare Bailey Mosley, wife and collaborator of the late fasting guru Michael Mosley. “It has fabulous Spanish flavours, is high in protein and is easy to make. It’s even better topped with fermented veg, like sauerkraut which adds a delicious sweet, salty and tangy flavour, and is so beneficial to your health that you don’t need to count the calories.”

Chorizo omelette

Prep time 5 minutes | Cook time 7 minutes
Per serving 269 cals | Protein 19.4g | Carbs 2.8g

Ingredients
(Serves 2)

½tbsp olive oil
½ small onion, diced
4 medium free-range eggs
3cm piece cured chorizo, sliced and quartered
30g mature Cheddar, grated
60g cooked or leftover greens
½tsp crushed dried chilli flakes (optional)

Method
1. Place a non-stick frying pan over a medium heat. Add the oil and onion and sweat for two minutes.
2. Crack the eggs into a small bowl and whisk with a fork. Season well with freshly ground black pepper, then pour over the onion. Leave for 30 seconds to start to set, then use a spatula or wooden spoon to pull the egg into the centre of the pan, allowing the runny mixture to flow out into the empty space. Do this four or five times, working quite quickly.
3. When the omelette has started to set, add the chorizo, cheese and greens. Cook for another two minutes, then scatter over the chilli flakes, if using. Fold one half of the omelette over the other and slide onto a plate to serve.

The Fast 800 Favourites by Dr Clare Bailey Mosley is published in hardback by Short Books, priced £26. Photography by Smith & Gilmour. Available November 20.