Whole30 Chorizo Frittata with Kale and Potato

Paging all breakfast people!! This Paleo and Whole30 Chorizo Frittata with Kale and Potato is absolutely perfect for your family breakfast, meal prep or to serve to groups. This protein-packed breakfast is Paleo and Gluten Free, which means I used sugar-free chorizo sausage, of course! It doesn’t get better than that!

The Whole30 (Hakuna) Frittata

Funny story: I made this Whole30 Chorizo Frittata one slow Saturday morning. My boys has just watched The Lion King for the first time the night before. 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 I mean, who doesn’t love that crazy duo? They’re hysterical!

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!

And ever since then, this particular Paleo frittata is known as the Hakuna Frittata. And I feel like that fits just fine!

The finished dish in a skillet with one slice removed and set on a plate.

Frittatas: The Ultimate Meal

Making frittatas Paleo and Whole30 compliant is fairly simple. Just choose compliant sugar-free chorizo (I used Pederson’s). And man, that chorizo sausage is super flavorful. It adds a ton of depth to such a simple meal like a frittata! As a friendly reminder, be careful to read your labels when it comes to sausage. Sugar and other added junk is sneaky!

My recipe also calls for fresh kale and red potatoes, cooked in just one skillet to save on both dishes and time. Feel free to substitute frozen kale and/or any other kind of potato. It’s totally customizable!

Ever since my first round of Whole30 back in 2014, frittatas have been one of my go-to recipes for breakfast, lunch, or dinner.

They’re awesome to have in your cooking playbook, mainly because of their versatility! You can include pretty much any ingredients you have laying around, use up leftovers, and even sneak extra veggies onto picky eaters’ plates. Best of all, they freeze and reheat beautifully, so you can make them in advance for meal prep!

I’ve been forced to get more into make-ahead breakfasts (hello time saver!). So even though I made this Paleo Frittata for a leisurely weekend morning, I think it’d be great as a prepped weekday breakfast. I’ll tell you what, I wouldn’t mind waking up to this! Because this frittata does NOT disappoint. Let me know, what are you favorite ingredients to add to frittatas?

A slice of frittata is on a small plate with parsley for garnish and a fork
5 from 4 votes
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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

Course Breakfast
Cuisine American
Keyword frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 474 kcal

Ingredients

  • 6 eggs
  • 3 tbsp water
  • 1/2 lb chorizo sausage ground
  • 3 tbsp unflavored, unsweetened almond milk
  • 2 cups kale large stems removed
  • 2 medium red potatoes
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Over medium heat, cook the chorizo sausage in a medium skillet, breaking it up, until browned. Drain out any excess grease from the sausage, then set it aside. 

  2. Dice the potatoes. Add potatoes to the skillet with water and cover, allowing to simmer until softened. 

  3. Cut the kale into bite-sized pieces and stir in to the potatoes. 

  4. Sauté together uncovered for 2-3 minutes, then stir the sausage back in.

  5. Crack the eggs in a bowl and whisk them well. 

  6. Drizzle the olive oil over the veggies and sausage (do not stir again), and pour the eggs on top. 

  7. 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, stop because the bottom has begun to set. 

  8. Cover the skillet, lower the heat, and cook for another 5-6 minutes until the frittata is cooked through. If it's still a little too wet or jiggly in the middle, you can finish it under the broiler for a few minutes .

  9. Allow the frittata to cool slightly, then slide it out of the pan onto a cutting board and slice. 

  10. Season with a little salt and pepper and enjoy!⠀

Nutrition Facts
Chorizo, Potato & Kale Frittata (Whole30)
Amount Per Serving
Calories 474 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 295mg98%
Sodium 826mg36%
Potassium 966mg28%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 25g50%
Vitamin A 3703IU74%
Vitamin C 49mg59%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.