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.
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.