IngredientsToggle Units

• 5 eggs
• 1/4 cup spinach, chopped
• 1/2 onion, diced
• 2 tbsp. coconut milk
• 2 chorizo sausages, casing removed
• 1/4 cup tomatoes, diced
• 1 green onion, sliced
• 1 garlic clove, minced
• Sea salt and black pepper

Preparation

1. Melt 2 tablespoons of ghee in a skillet, over medium-high heat.
2. Add the onion and garlic; cook 1 to 2 minutes, or until soft.
3. Add the chorizo to the skillet and cook breaking apart until cooked through 5 to 6 minutes.
4. Add the spinach, remove from heat and toss everything.
5. In a bowl break the eggs, add the coconut milk, and season to taste; whisk until well combined.
6. In another skillet, melt the remaining ghee over medium heat.
7. Pour the beaten egg on the skillet and cook until firm enough to flip.
8. Flip the omelet and add the chorizo mixture on a top, roll or fold the egg to cover the chorizo.
9. Serve the omelet topped with diced tomatoes and green onions.

IngredientsToggle Units

• 1 lb. raw shrimp, peeled, and deveined
• 1/2 cup pomegranate seeds
• 2 kiwis, peeled and diced
• 2 tbsp. fresh cilantro, minced
• 2 tbsp. lemon juice
• 4 tbsp. Sinolin cooking oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 400 F.
2. Place the shrimp on a sheet pan, drizzle with 2 tbsp. olive oil, and season to taste.
3. Roast shrimp for 8 to 10 minutes.
4. Set shrimp aside to cool. When cooled, cut the shrimp in bite size pieces.
5. In a bowl, combine the lemon juice, 2 tbsp. olive oil, and cilantro.
6. In another bowl, combine the shrimp, pomegranate seeds, and kiwis.
7. Pour the vinaigrette on top of the shrimp and fruit, and stir gently.

1. Divide the mixture evenly among the Verrine glasses, and top with fresh cilantro before serving.