Recipe: Chorizo frittata

This is an easy, tasty recipe that makes good use of leftover frozen vegetables. You can have it for breakfast or serve it with a big salad for lunch or dinner. Enjoy!

I used Mexican-style (uncooked) chorizo. You can use Spanish-style (dried) chorizo, which is already cooked, in which case you can place it straight in the roasting dish without cooking it.

This recipe is gluten-free and low-carb.

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Chorizo frittata

This is an easy, tasty recipe that makes good use of leftover frozen vegetables.

Course Breakfast, Brunch

Cuisine Modern Australian

Keyword cauliflower rice, cheese, chorizo, eggs, frittata, keto, low carb, spinach

Total Time 45 minutes minutes

Servings 4 -5

Ingredients

• 2 chorizos
• 1-2 tbsp ghee or coconut oil
• 1.5 cups frozen or cooked fresh spinach
• 1.5 cups frozen or cooked fresh cauliflower roughly chopped
• 9 eggs
• 100-150 g semi-firm cheese such as tasty or havarti, shredded
• salt & pepper

Instructions

• Preheat oven to 180°C (160°C fan-forced).
• Slice the chorizos.
• Heat ghee/oil in a pan at medium heat and cook chorizo. Place at the bottom of a small roasting dish.
• If using frozen vegetables, put them in a bowl and microwave until thawed. Drain excess water.
• Whisk eggs in a large bowl. Mix in the vegetables and cheese. Season lightly with salt and pepper. Pour mixture over chorizo.
• Cook until eggs are set and top is brown, approximately 20 minutes.
• Serve with salad and/or fermented vegetables.

Print

Chorizo frittata

This is an easy, tasty recipe that makes good use of leftover frozen vegetables.

Course Breakfast, Brunch

Cuisine Modern Australian

Keyword cauliflower rice, cheese, chorizo, eggs, frittata, keto, low carb, spinach

Total Time 45 minutes minutes

Servings 4 -5

Ingredients

• 2 chorizos
• 1-2 tbsp ghee or coconut oil
• 1.5 cups frozen or cooked fresh spinach
• 1.5 cups frozen or cooked fresh cauliflower roughly chopped
• 9 eggs
• 100-150 g semi-firm cheese such as tasty or havarti, shredded
• salt & pepper

Instructions

• Preheat oven to 180°C (160°C fan-forced).
• Slice the chorizos.
• Heat ghee/oil in a pan at medium heat and cook chorizo. Place at the bottom of a small roasting dish.
• If using frozen vegetables, put them in a bowl and microwave until thawed. Drain excess water.
• Whisk eggs in a large bowl. Mix in the vegetables and cheese. Season lightly with salt and pepper. Pour mixture over chorizo.
• Cook until eggs are set and top is brown, approximately 20 minutes.
• Serve with salad and/or fermented vegetables.

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