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!