Keto Mexican Chorizo and Kale Frittata
Protein-rich frittata combining spiced Mexican chorizo, nutrient-dense cavolo nero kale, and sharp cheddar baked until golden. The chorizo releases its paprika-forward oils while the kale wilts into tender pockets, creating a satisfying one-pan meal ideal for keto dieters, meal preppers, and anyone seeking a vegetable-forward egg dish. This version prioritizes whole-food ingredients and optional broiling for textural contrast.
Ingredients
Instructions
- 1
Wash kale, remove stems, tear into small pieces.
- 2
Heat ghee in ovenproof skillet over medium-high. Cook onion 5 minutes until lightly browned and fragrant.
- 3
Add garlic, cook 1 minute.
- 4
Crumble chorizo into pan, cook 5 minutes, stirring frequently.
- 5
Add kale, stir to combine, cover, cook over medium-low 10-15 minutes.
- 6
Preheat oven to 350°F/350F.
- 7
Crack eggs into bowl, add salt and pepper, whisk well.
- 8
Pour egg mixture into skillet over chorizo and kale.
- 9
Stir in half the cheddar.
- 10
Top with remaining cheddar, transfer to oven.
- 11
Bake 15 minutes.
- 12
For crispy top, broil 3-5 minutes if desired.
- 13
Let cool slightly before serving.
Tips
Wilting kale 10-15 minutes before adding eggs ensures no raw stems and better texture distribution throughout.
Broiling the final 3-5 minutes creates a crispy top layer while keeping the interior creamy and custardy.
Cool to room temperature before refrigerating to prevent condensation and maintain texture quality.
Good to Know
Cool to room temperature, transfer to airtight container, refrigerate up to 5 days. Reheat gently in low oven or skillet.
Prepare kale and onion 1 day ahead. Assemble and bake same day for best texture.
Serve warm or at room temperature in 1-2 slice portions. Optional toppings: fresh cilantro, lime crema, diced jalapeño, salsa.
Common Mistakes
Don't skip kale wilting step to avoid excess moisture in final frittata
Don't skip whisking eggs to avoid uneven set and dense texture
Don't broil beyond 5 minutes to avoid burnt cheese and overcooked eggs
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor
FAQ
Can I make this frittata ahead for meal prep?
Yes. Bake fully, cool completely, slice, and refrigerate up to 5 days in airtight container. Reheat individual slices in low oven (160C) for 8-10 minutes to restore texture without drying eggs.
What if my skillet isn't ovenproof?
Transfer cooked chorizo, kale, and onion mixture to an ovenproof casserole dish before adding egg mixture. Warm dish first to maintain cooking time.
Can I freeze the frittata?
Yes. Cool completely, wrap individual slices in parchment and foil, freeze up to 3 months. Thaw overnight in fridge, reheat in low oven.