I love chorizo. I grew up in New Mexico, so it was available just about anywhere. My favorite way to have it is along side scrambled eggs. The problem with chorizo is that is very greasy and full of fat. My husband won't touch it because it always makes him bloated and gives him heartburn.
I found a healthy swap, though. I have to admit, I was hesitant to try it. I'm not a fan of meat substitutions, but I'd like to still enjoy one of my favorite comfort meals without the guilt. My swap for traditional chorizo is Soyrizo. It's considerably less in fat, meatless, vegetarian and vegan friendly, and you honestly cannot tell a difference in taste. It has all the flavor, and in my option, a better texture than traditional chorizo.
Breakfast, brunch, lunch, or dinner...this dish always gets gobbled up whenever I make it.
Soyrizo Scrambled Eggs
Ingredients:
12 oz soyrizo
2 medium red potatoes
2 generous handfuls of baby spinach
6 eggs
1/3 c cashew milk (or whatever milk you have on hand)
Salt & pepper, to taste
Directions:
1. In a non-stick skillet, heated to Medium, break up and brown the soyrizo. It will darken in color and crumble.
2. While soyrizo is cooking, in the microwave, "bake" the potatoes, whole, for 5-7 minutes on High. With care, remove potatoes and cut into small cubes. Add the potato cubes to the browning soyrizo. Stir and allow the potatoes to cook with the soyrizo for about 2-3 minutes. Reduce heat to Med-Low.
3. To the pan, add the baby spinach and stir. Allow the spinach to wilt and soften.
4. Meanwhile, in a bowl, whisk the eggs, milk, and salt and pepper together.
5. Add the eggs to the skillet. Best way to scramble eggs is to think "low and slow." Keep your heat turned down and allow them to cook slowly. This will give you the best texture. Stir and cook eggs and remaining ingredients until eggs are cooked through (they will appear to be firm).
Serves 4.
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