CHORIZO KALE FRITTATA😍
If you’re also an alarm snoozer, then this frittata is for you! Super simple to meal prep, resulting in quick Whole 30 breakfasts all week😋
If you are not on Whole30, try subbing chorizo for the Soyrizo from Trader Joe’s for a great vegetarian option!
Makes 5-6 servings.
Ingredients:
For the Whole 30 Chorizo Kale Frittata:
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1 lb chorizo (Sprouts has a compliant chorizo – check for 0 added sugar)
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1 medium Yukon potato
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10 eggs
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2 cups chopped kale
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3 tbsps unsweetened coconut beverage or almond milk
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1 garlic clove, minced
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Salt and pepper
Directions:
For the Whole 30 Chorizo Kale Frittata:
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Cook chorizo in a cast iron or other oven safe skillet, breaking up into crumbles with a wooden spoon until almost cooked.
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Add garlic and cook for 1 more minute. Remove chorizo from pan and set aside.
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Add the kale, a good pinch of salt, and 1 tbsp of water, cover and cook for 2-3 minutes until wilted.
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Microwave the potato 2 minutes so it’s par-cooked, and then cut into bite sized pieces before adding to the kale. Add the chorizo back in and stir.
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In a large bowl, whisk the eggs, milk, salt and pepper.
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Add to the skillet, stirring briefly to get the egg to the bottom of the pan. Cook for 3-4 minutes without touching until the sides start to set.
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Transfer to the oven and bake at 350 degrees for 25-27 minutes until a knife inserted comes out clean. Enjoy!