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Chorizo & Kale Frittata

By Sara McGlothlin

Sometimes when it comes to dinner prep, my dish ideas are very planned. I take time to scour blogs or Paleo Pinterest creations, make a list, and hit the store. Other times, I get inspired by something I already have on hand, figure out how to make it into a meal, and go from there.

Having some chorizo sausage links sitting in the fridge, I debated between whether to incorporate them into a veggie noodle pasta or take a more unconventional (for me) approach. I’m currently breastfeeding, and choline is a necessary nutrient during this time. That drove my decision to make a frittata. Whether for breakfast, lunch, or dinner, this recipe is high in protein and flavor! I’ve also turned this recipe into individual egg muffin cups for more of a single serving grab-and-go snack.

Chorizo & Kale Frittata

This flavorful dish is high in protein and great for breakfast, lunch, or dinner. With only 3 ingredients, it comes together quickly, and requires minimal preparation! This recipe can also be made into individual egg muffin cups for a grab-and-go snack or side. Freezes well too.
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast, Main Course

Equipment

  • 8-inch cast iron skillet or pie plate
  • Large skillet

Ingredients
  

  • 2 tablespoons avocado oil or olive oil for cooking
  • 1 lb chorizo sausage (casing removed)
  • 2 cups chopped tuscan or curly kale
  • 6 eggs beaten

Instructions
 

  • Preheat the oven to 350 degrees. Spray a cast iron skillet or pie plate with cooking spray.
  • Heat oil in a large skillet over medium high heat. Add chorizo, and using a wooden spoon, chop chorizo into smaller pieces. Cook 10 minutes until cooked through and flavorful.
  • Add chopped kale to the skillet with the chorizo and cook 2-3 minutes until wilted.
  • Transfer chorizo and kale mixture into the cast iron skillet or pie plate. Pour beaten eggs on top , giving everything a good stir until blended. Transfer to the oven. Bake 15 to 18 minutes. Enjoy warm.

Notes

Storage: Keep in the fridge 3-4 days or wrap in plastic wrap and freeze for up to 2 months.
Keyword Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Tree Nut-free

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