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