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:
-
1 lb chorizo (Sprouts has a compliant chorizo – check for 0 added sugar)
-
1 medium Yukon potato
-
10 eggs
-
2 cups chopped kale
-
3 tbsps unsweetened coconut beverage or almond milk
-
1 garlic clove, minced
-
Salt and pepper
Directions:
For the Whole 30 Chorizo Kale Frittata:
-
Cook chorizo in a cast iron or other oven safe skillet, breaking up into crumbles with a wooden spoon until almost cooked.
-
Add garlic and cook for 1 more minute. Remove chorizo from pan and set aside.
-
Add the kale, a good pinch of salt, and 1 tbsp of water, cover and cook for 2-3 minutes until wilted.
-
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.
-
In a large bowl, whisk the eggs, milk, salt and pepper.
-
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.
-
Transfer to the oven and bake at 350 degrees for 25-27 minutes until a knife inserted comes out clean. Enjoy!