Funny story: I made this Whole30 compliant frittata one slow Saturday morning after the night my boys watched The Lion King for the first time. The movie was a hit (although we had to fast forward through a few of the scary parts I forgot about – whoops!). They really loved it, especially Timon and Pumba. But then again, who doesn’t love that crazy duo?
Anyway, I told them I’d be in the kitchen making a frittata while they played. Well, just a few minutes later, I could hear them singing, “Hakuna Frittata… what a wonderful phrase!” I couldn’t stop giggling — They really thought those were the words to the song! Ever since then, this particular frittata is known as the Hakuna Frittata. And I feel like that fits just fine!
Leslie: “Why would anybody ever eat anything besides breakfast food?”Parks & Recreation
Ron: “People are idiots, Leslie.”
Frittatas have been one of my go-to meals for breakfast, lunch, or dinner ever since I did my first round of Whole30. And they’re awesome because you can include pretty much any ingredients you have laying around, use up leftovers, and even sneak extra veggies onto picky eaters’ plates. This particular frittata is made with chorizo, kale, and red potatoes, cooked in just one skillet to save on both dishes and time. The Chorizo sausage is super flavorful and adds a lot of depth to simple meals like frittatas.
Ever since my oldest started school, I’m really into make-ahead breakfasts (hello time saver!). So even though I made this for a leisurely weekend morning, I think it’d be great as a prepped breakfast. It’s always nice to wake up to something so yummy ready to go on a busy morning! And this one definitely does NOT disappoint. Let me know, what are you favorite ingredients to add to frittatas?
Chorizo, Potato & Kale Frittata (Whole30)
A simple and unbelievably flavorful frittata made with just a few simple ingredients – Chorizo, Potatoes, and Kale. Whole30, Paleo, Gluten Free
- 6 eggs
- 3 tbsp water
- 1/2 lb chorizo sausage ground
- 2 cups kale large stems removed
- 2 medium red potatoes
- 1 tbsp olive oil
- salt and pepper to taste
Over medium heat, cook the sausage in a medium skillet, breaking it up, until browned.
Dice the potatoes. Drain out any excess grease from the sausage, then set it aside.
Add potatoes to the skillet with water and cover, allowing to simmer until softened.
Cut the kale into bite-sized pieces and stir in to the potatoes.
Sauté together uncovered for 2-3 minutes, then stir the sausage back in.
Crack the eggs in a bowl and whisk.
Drizzle the olive oil over the veggies and sausage (do not stir again), and pour the eggs on top.
Gently pull the eggs away from the sides of the pan with your spatula, letting the eggs fill in. Do this several times, but once the egg mixture is too firm to fill in spaces, the bottom is set.
Once the bottom is set, cover and cook for another 5-6 minutes, until mostly cooked through, and finish under the broiler if it’s still a little wet in the middle.
Allow is to cool slightly, then slide the frittata out of the pan onto a cutting board and slice.
Season with a little salt and pepper and enjoy!⠀