Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 2-4
Make it as a main meal or side. Serve it warm or cold. Take it to work or on a picnic. This is truly delicious and highly satisfying.
  • 4 jumbo eggs (or 5 large)
  • 120g fat reduced chorizo sausage
  • 1 large red pepper (150g net after removing core and seeds)
  • 1 large courgette (150g net once topped and tailed)
  • 100g ricotta cheese
  • 150g mature cheddar cheese
  • ½ TBSP extra virgin olive oil (U.S. option HERE)
  • 5g unsalted butter
  • 1/16 tsp fine Himalayan pink salt (U.S. option HERE)
  • freshly ground black pepper
  1. remove skin and chop chorizo; slice courgette and red pepper; place in a frying pan with extra virgin olive oil.
  2. cook on medium-high heat for 5-15 mins (this will depend on the size of your cut pieces and on how soft or crunchy you prefer your vegetables).
  3. meanwhile, whisk eggs with salt and a generous sprinkle of black pepper; grate or shred cheddar cheese.
  4. once the chorizo and vegetables are cooked, incorporate ricotta, then the eggs and finally ½ of the grated cheese.
  5. cook for 2 minutes, stirring occasionally, then transfer to a baking dish smeared with the butter, press down well, and top with remaining cheese.
  6. grill (broil) for 10-15 minutes until the cheese on top is nicely caramelised.
  7. serve either warm or cold.
Be careful with salt - you may not need to add any at all, as some chorizo sausages can be very salty.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: ½ of whole dish Calories: 825 Fat: 61g Net Carbs: 7g Protein: 57g
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