While omelets do not actually take a long time to cook it can certainly seem that way to any commuter on a weekday! It’s Sunday, so today is a perfect omelette day. With yet another large storm headed for Boston, this Monday will also be a great omelette day for many people. If you find yourself with some time to spare in the morning, cook yourself up a delicious breakfast.
Ingredients (per omelette, omelette will be half the size of a dinner plate):
1/4 of a red bell pepper, sliced to desired sice
1/4 of a sweet onion, sliced
1/2 a link of chorizo sausage, diced (nitrate and sugar free, i.e. Wegman’s brand)
3 large eggs
Kosher salt
Pepper
2-3 tbl. coconut oil or ghee
Whole 30 pepper, onion, chorizo omelette
Add the egg
Cook the filling to heat sausage and soften vegetables
Method:
Whisk eggs seasoned salt and pepper until foamy, set aside. Add coconut oil or ghee to a 10 inch nonstick skillet (I used All-Clad stainless nonstick) over medium heat. Once fat has melted add onion and chorizo. When onion has begun to soften add pepper. When pepper is crisp-tender pour egg into pan. Move the pan around to make sure the egg has spread evenly. As edges begin to cook, tilt the pan while pulling the edge of omelette up with a spatula to allow uncooked egg to run to the edge. When there is barely any uncooked egg noticeable in the center, use a spatula to ease the edges and fold omelette in half. After 30 seconds to one minute slide omelette onto a plate.
Delicious Primal Cooking 
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