Chorizo, Potato and Kale Frittata

A slice of frittata is on a small plate with parsley for garnish and a fork

Chorizo, Potato and Kale Frittata

A simple and unbelievably flavorful frittata made with just a few simple ingredients like ground chorizo sausage, potatoes, and kale. It's Whole30, Paleo, and Gluten Free friendly.

Prep Time10

Cook Time20

Total Time30

Servings: people or 8 muffins

Calories: 474kcal

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

Notes

To freeze: Allow to cool completely. Wrap individual portions in plastic wrap and seal inside an airtight container or bag. Freeze for up to 4 months.

To reheat: 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.

Nutrition