Paging all breakfast people! This Chorizo Frittata with Kale and Potato is absolutely perfect for your healthy breakfast or meal prep, and it’s Whole30, Paleo, and Gluten Free. Make it in a skillet to serve family style OR in a muffin tin for grab and go individual servings.
This recipe was originally shared 11/26/2016. It was republished 8/2/2020 with several new photos.
🍳 Why it Works
Frittatas are one of my go-to easy and nourishing 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.
And this Chorizo frittata is full of rich, exciting flavor and hearty vegetables. It’s satisfying and delicious, and good for you, too!
This frittata is Whole30 compatible, and it can be easily made in a skillet or in muffins. You can even make it in advance for your healthy meal prep!
But the best thing about frittatas is they freeze and reheat beautifully, so you can make them in advance for
Recipe Ingredients
- Eggs
- Almond Milk: Just a few tablespoons of milk adds a bit of creamy, fluffy texture to your frittata.
- Chorizo Sausage: Chorizo sausage is super flavorful! It adds a ton of depth to such a simple meal like a frittata! I buy mine from Porter Road. As a friendly reminder, be careful to read your labels when it comes to sausage. Sugar and other added junk is sneaky, and if you’re following a Whole30, choose compatible sugar-free chorizo.
- Potatoes: Dice red potatoes, russet or gold potatoes. It’s very customizable and works well with whatever you have on hand.
- Kale: Feel free to substitute frozen kale or any other green you prefer.
- Salt & Pepper
This frittata is a protein-packed breakfast that’s Whole30, Paleo and Gluten Free, because I used sugar-free chorizo sausage. To make it Keto/Low Carb friendly, just leave out the potatoes. Bell peppers would make a good substitution!
Step by Step Instructions
If you decide to cook it in a skillet, this entire dish will be made in in pan, saving you dishes (yay!). If you make it in a muffin tin, they’ll be easier to grab and go.
- First, cook the sausage in a medium skillet, breaking it apart and it cooks. Set it aside and drain any excess grease (optional).
- Add the diced potatoes to the same skillet with a little water. Cover and steam the potatoes to soften them.
- Add the kale and sauce until cooked down a bit. Add the chorizo back to the skillet and cook together.
What you do next will depend on which you decide to use, the skillet or the muffin tin. Keep reading!
Skillet Instructions
- Drizzle olive oil over the veggies and sausage, and pour the scrambled eggs on top of the veggie mixture.
- 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.
- Cover the skillet, lower the heat, and allow it to cook until cooked through. If the middle is still a little too wet or jiggly, you can finish it under the broiler for a few minutes .
Muffin Tin Adaptation
- Preheat the oven. Meanwhile, oil your muffin tin well, or use silicone cups to line the tin.
- Spoon the chorizo and vegetable mixture into 8 cups, gently pressing the mixture down with the back of your spoon.
- Pour the egg mixture into each cup, careful not to overfill. Gently tap the muffin tin on the counter a few times to let the egg mixture settle in and to prevent bubbles.
- Bake for 10-12 minutes or until cooked through.
Recipe FAQ & Tips
Allow the frittata to cool completely. Wrap individual portions in plastic wrap and seal inside an airtight container or bag. Freeze for up to 4 months.
Warm in a preheated air fryer or oven for 3 minutes. Alternately, place on a plate, cover with a paper towel, and microwave for 1 – 1 1/2 minutes.
Store frittatas in an air tight container in the refrigerator, and eat within 4-5 days, per USDA.
More Healthy Breakfast Recipes
- Pepperoni Pizza Frittata. This is a family favorite!
- Southwest Waffle Iron Omelet. This savory omelet is made in a waffle iron for super easy cleanup.
- Chocolate Waffles with Almond Butter. A sweet, special breakfast that’s Paleo friendly.
- Prosciutto Egg Cups. Another meal prep favorite!
- Spinach & Artichoke Frittata. Elevate your breakfast with Mediterranean flavors in your frittata.
- Ham & Cheese Frittata. A simply and delicious way to repurpose leftover ham!
Making this recipe? I’d love to hear about your experience with it.
Please leave a comment below or tag me on Instagram @cookathomemom!
Chorizo, Potato & Kale Frittata (Whole30)
Equipment
- Oven Safe Skillet
Ingredients
- 6 eggs
- 3 Tablespoon water
- 1/2 lb chorizo sausage ground
- 3 Tablespoon unflavored, unsweetened almond milk
- 2 cups kale large stems removed
- 2 medium potatoes
- 1 Tablespoon olive oil
- salt and pepper to taste
Instructions
Prep the Ingredients
- 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.
- Dice the potatoes and cut the kale into bite-sized pieces.
- Add potatoes to the skillet with water and cover, allowing to simmer until softened. Stir the kale into the potatoes and cook uncovered for 2-3 miuntes. Add the chorizo back to the skillet.
- Crack the eggs in a bowl and whisk them well with the milk. Season lightly with salt and pepper.
Skillet Cooking Instructions
- 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, stop because the bottom has begun to set.
- 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 .
- Allow the frittata to cool slightly, then slide it out of the pan onto a cutting board and slice. Season with a little salt and pepper and enjoy!⠀
Muffin Tin Cooking Instructions
- Preheat your oven to 375°F (190°C).
- Meanwhile, generously spray or oil your muffin tin. Spoon the chorizo and vegetable mixture into 8 cups, gently pressing the mixture down with the back of your spoon.
- Pour the egg mixture into each cup, careful not to overfill. Gently tap the muffin tin on the counter a few times to let the egg mixture settle in and to prevent bubbles.
- Bake for 10-12 minutes or until cooked through. Carefully remove the mini frittatas from the muffin tin, season lightly with salt and pepper, and serve
