This Keto Frittata with Chorizo makes the perfect breakfast or brunch, and it can easily be prepped in advance for a make-ahead breakfast. It’s also gluten-free and grain-free!
Hi! I’m Sarah. I’m so excited to be here at Joy Filled Eats. I’m a mama of four-year-old twins and a one-year-old. When I’m not chasing them around, I write about food, faith, creativity, and motherhood at sarahjhauser.com. I’m a bit of an omnivore, and I love sharing wholesome recipes for everyday life that fit a variety of lifestyles.
My day typically starts when my one-year-old cries, “Mama!” from his crib. I always tell myself I’m going to wake up before my kids, but every morning that snooze button proves irresistible. And so I roll out of bed to retrieve my youngest and then head to the kitchen to get started on breakfast for him and his two siblings.
Make Ahead Frittata = Make-Ahead Breakfast
Just like my kids, I have to eat a good breakfast in the morning. A granola bar just doesn’t cut it for me. I notice hunger strike just an hour or two later or a crash in my energy level if I don’t eat a protein-rich meal. But too often, starting my day with the cries of my kids means my breakfast gets put on the backburner. Enter the keto frittata.
In this season of life, with four-year-old twins and a one-year-old, I’ve embraced make-ahead meals and meals that will feed us all week long. This dish is perfect for that. I can make this Chorizo Frittata on Monday morning and have enough for a week’s worth of breakfast for my husband and me. Or, I can prep it on a Friday night for a hearty weekend brunch (and plenty of leftovers!).
Ingredients for Keto Frittata
- mild chorizo
- milk or cream
- salt + pepper
It’s also a great mix-and-match recipe. Instead of chorizo and queso fresco, saute crumbled Italian sausage and mix in fresh mozzarella. You can even add in my Breakfast Slow Cooker Pulled Pork. Or in lieu of a meat-heavy dish, load it up with vegetables like mushrooms and tomatoes. While I love the way the recipe is written below, it’s definitely a dish you can adjust according to whatever is left in your fridge. My family also loves my Mushroom & Leek Frittata.
What is Chorizo?
Chorizo is a spicy Spanish pork sausage. You can buy a mild version too which is what I use in this healthy frittata.
What is Queso Fresco?
For this recipe, I used queso fresco, a Mexican cheese typically made from cow’s milk or a mix of cow and goat milk. It’s a fresh, crumbly cheese that has a bit of tang, so it helps balance out the richness of the chorizo. If you like, you could try substituting other cheeses such as cheddar.
Frittata vs Quiche
What’s the difference between a frittata and a quiche? A frittata is first cooked on the stovetop and then finished in the same pan in the oven. This is a great method to use when you have to saute vegetables or brown meat before adding the eggs. A quiche normally has a crust and is baked in the oven.
Is this frittata healthy?
Yup! It’s just eggs, cheese, veggies, and chorizo. Try serving this dish alongside fresh fruit, tender greens with a splash of oil and vinegar, or hashbrown casserole. It makes a great brunch dish or can be enjoyed on its own. If you’d like to pair it with something sweet try this Mixed Berry Chia Pudding.
After cooking the frittata, I love topping it with fresh cilantro. This bright herb adds a freshness to a hearty egg dish. If you aren’t a cilantro lover, though (my husband says it tastes like soap), you could always substitute fresh parsley instead.
Or, if you’re like me, just heat up leftovers in the microwave and snag a few bites while you chase down your kiddos.
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 12 oz Mexican-style chorizo (I like to use mild) casings removed
- 12 large eggs
- 5 oz queso fresco (plus more for topping) crumbled
- ¼ cup whole milk or cream
- 1 tbsp chopped fresh cilantro (plus more for topping)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Preheat the oven to 400 degrees.
- In a 9- to 10-inch cast-iron or other ovenproof skillet, heat the olive oil over medium heat.
- Add the diced onion and bell pepper. Sauté for 5-6 minutes or until softened.
- Add the chorizo, breaking up the pieces with a wooden spoon. Cook for about 5 more minutes, and then turn off the heat.
- While the chorizo cooks, in a large bowl, whisk together the eggs, queso fresco, milk, cilantro, salt, and black pepper.
- Pour the egg mixture over the chorizo, and give everything a stir.
- Transfer to the oven and cook 14-16 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)
- Remove from the oven and let sit for 5 minutes. Slice and top with more crumbled queso fresco and chopped cilantro.