With this Cheesy Chorizo Frittata low carb eating has never been easier—or tastier!
Wake up in the morning and whip up this super easy chorizo frittata for breakfast or brunch and stay powered up all day. Low carb and keto meals are easy when you combine healthy, filling ingredients into an entrée that heats up even better the next day.
Cheesy Chorizo Frittata
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Frittata vs. Omelette
- While we do love omelettes, frittatas are made by cooking over a low and slow heat and omelettes are cooked quickly on high heat.
- Both can be filled with meat, veggies, or cheese, but omelette fillings are folded inside, while frittata fillings are cooked on top. They settle into the eggs and make for a really attractive presentation.
- A quiche is similar to a frittata but has a pastry crust and is therefore, not low carb or keto.
Cheese Frittata or Mexican Frittata
- Frittatas always have to have cheese! It holds everything together and deepens the flavor. Cheesy frittatas are very basic; eggs, cheddar cheese, feta, goat cheese, some cream, and some salt and pepper.
- Mexican frittatas are made with a Mexican blend of cheeses like Monterey Jack, mild cheddar, asadero, or cotija. In order to keep any frittata low carb, avoid fillings like potatoes and black beans.
Chorizo, What is It?
Chorizo is a keto lover’s dream! Originally chorizo is Spanish and Portuguese in origin. It’s eaten in many South American countries like Chile and Mexico. Chorizo is a spicy pork sausage. Rarely eaten alone, it’s a great addition to soups, stews, and of course, Mexican frittatas. It’s the star of this recipe! Serve Mexican frittatas with low carb toppings like sour cream, salsa, or guacamole.
How Do You Make a Frittata?
A frittata is as big or small as the skillet you make it in. We prefer cast-iron so it can easily go to the oven to finish it and keep it warm. Double the recipe for larger portions!
- Cook chorizo in a small skillet.
- Sauté onion, add the chorizo. Whisk eggs, pour into skillet, then lower the heat.
- Once eggs set, place in preheated oven until cooked through.
- Remove the eggs from the oven, top with cheese and return to the oven until the cheese has melted.
- Garnish with freshly chopped cilantro and pepper.
PRO TIP: Place the finished frittata under the broiler for another 1 or 2 minutes until the cheese is bubbly and browned.
- Do not drain the fat when cooking the chorizo, that’s where all the flavor is!
- The more the eggs are whisked, the lighter and fluffier the frittata will be.
- Adding salt while whisking makes eggs creamier.
Can You Freeze a Frittata?
Keep a frittata in a covered container in the refrigerator about 4 days and reheat portions in the microwave. Freeze cooked and cooled frittata portions in small zippered bags with the date labeled on them and they’ll be good for up to 3 months. Let them thaw in the refrigerator until they’re ready to heat and serve.
Other Delicious Breakfast Recipes
- Sausage Egg Casserole – hearty and filling.
- Denver Omelet – a classic.
- Bacon Egg Muffins – perfect grab and go!
- Spinach Cheese Egg Bake – delicious brunch recipe
- Crustless Ham and Cheese Quiche – ready in under 1 hour.
Cheesy Chorizo Frittata
- 4 eggs
- 1 cup chorizo crumbled
- ⅔ cup cheddar cheese shredded
- ¼ cup onion white or yellow - chopped
- 2 Tablespoons oil I used olive oil
- Optional garnish: fresh cilantro & cracked pepper
- Preheat oven to 350˚F.
- Cook chorizo in a small skillet. Set aside.
- Heat oil, add chopped onion and continue to saute until tender. Then stir in the cooked chorizo.
- Whisk eggs together. Pour into the skillet and do not stir. Lower heat and continue to cook until eggs start to set.
- Once the eggs begin to firm up, place skillet in the oven and cook for another 10-15 minutes, or until eggs are fully cooked.
- Remove from oven, top with shredded cheddar cheese and return for another 2-3 minutes, or until the cheese has melted.
- Remove and garnish with fresh cilantro and pepper.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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