Frittata is one of our family’s favorite breakfast, lunch, or dinner meals! Not only is it delicious, but it’s easy, nutritious, and one of the most versatile real food dishes around.
A one pot meal with endless ingredient possibilities. Combinations of vegetables, leafy greens, and different meats all baked into “the incredible edible egg.” I must say that this Chorizo Frittata recipe ranks high on my list for all the flavor it offers.
The chorizo and jalapeno give just enough spice to jazz up a grown-up’s taste buds without being overpowering for kids. The fresh herbs and avocado add a savory creaminess to balance it out.
If you have the opportunity to use local farm fresh eggs, I highly recommend it. Generally speaking, small farm eggs come from humanely raised chickens, roaming outside in the sunshine and eating the bugs they were meant to eat.
With their healthy living environment comes healthier eggs for us to eat. Higher levels of fat soluble vitamins, omega-3 fats, and beta carotene — not to mention, their deep rich yolks provide this frittata recipe with a beautiful golden color.
Sauteing onions, peppers, and garlic — to a nearly caramelized state — gives this Chorizo Frittata a base of texture and taste that even picky eaters can learn to love.
We use baby spinach, arugula, or chopped kale for the greens in this egg bake. The cool thing is that you can add a lot of them and they wilt down into nothing — big nutrients, low volume — a great way to add healthy fiber to your child’s diet.
Look for all-natural chorizo without antibiotics. I find pre-cooked links easiest to use, but you could also opt for ground chorizo — just cook it up in the skillet before adding peppers and onions to the mix.
In my experience, removing the casing opens up the flavor to meld into the frittata, giving it a delicious Mexican inspired taste throughout.
Chorizo Frittata is right on par with a primal diet lifestyle — a well balanced meal of quality protein, healthy fats, and colorful vegetables. It also fits right into a keto family meal plan with it’s low-carb profile.
If you or someone in your family doesn’t eat dairy, you can opt out of adding cheese. One of my kids is not a big fan, so I sprinkle cheese on only half of the pie, separated with a long fresh chive (as shown below).
Frittatas of any kind are great recipes to teach your kids to cook with. Practicing washing, chopping, sauteing, whisking, and safe oven use give kids of all ages opportunities to participate and gain confidence in the kitchen.
I love how this Chorizo Frittata fluffs up in the oven, and my kids love picking and adding fresh herbs from our garden to finish off the final result.
Each slice can be topped with sliced avocado and salsa to round out the yumminess of the meal.
Kid friendly casseroles like this frittata are a great way to to use up leftover ingredients. Try this Clean Out the Fridge Frittata recipe as well. If you are looking for more egg based meals, give Veggie and Ham Egg Muffins a go.
Each of these recipes can be enjoyed warm and straight out of the oven, or cooled and straight out of the fridge — fitting nicely into your food prep weekly routine.
Share with us your favorite frittata ingredients!
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Spicy Primal Chorizo Frittata with Jalapeno
- Total Time: 1 hour
- Yield: 4–6 1x
Print Recipe
Pin RecipeIngredients
- 11 oz. chorizo (pre-cooked links)
- 12 eggs
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 2 Tbsp butter, ghee, or coconut oil
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded, and diced
- 2 cloves garlic, minced
- 4 large handfuls of leafy greens
- 4 oz. shredded cheddar cheese (optional)
- Fresh oregano, chopped
- Fresh chives, chopped
- 1 avocado, sliced
- Salsa, to top
Instructions
- Preheat the oven to 350ºF.
- Remove casing from chorizo and chop into small pieces (set aside).
- Crack eggs into a medium bowl and whisk with sea salt and pepper (set aside).
- Add butter, ghee, or coconut oil to a 12” cast iron skillet and heat over medium.
- Add diced onion, pepper, jalapeno, and garlic. Saute for 3 to 5 minutes, or until onions and peppers soften.
- Add chopped chorizo, stirring until hot and slightly browned.
- Place handfuls of greens into the pan and toss until just wilted.
- Pour whisked eggs into the pan and allow to spread evenly. Allow mixture to cook for 10 minutes.
- If using cheese, sprinkle on top. Carefully place the skillet into the oven.
- Cook for 25 minutes, or until the middle is set (no jiggling).
- Remove from the oven and top with fresh chopped herbs.
- Cut into 6 to 8 slices. Serve each with sliced avocado and salsa.
