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Chorizo frittata
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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
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.