This very flavorful oven baked chorizo frittata is paleo and keto. It’s super easy to make and very tasty!
Frittatas are one of my favorite things to make for breakfast or brunch. I often make a couple of them to ensure I have tasty leftovers, since they keep quite well in the fridge.
This very flavorful and well-seasoned frittata is perfect for brunch. It’s not just tasty, but also keto and paleo. I like to make it when we host, and I also make it for my family.
Perfect for brunch!
I host for brunch quite often. Alongside baked goods (such as paleo banana bread) I like to give people the option of something savory and low-carb.
Frittatas are perfect. They are nutritious, delicious, and easy. You can make them ahead and keep in a warm oven (unlike chorizo omelet, for example). Or even make them the day before and warm up in a low oven the next day.
In fact, this chorizo frittata is excellent even straight out of the fridge, although I do heat it up for my guests.
The ingredients needed for this recipe
You’ll only need a few simple ingredients to make this tasty brunch dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil: I love cooking with this delicious oil, but if you’re unsure about cooking with it, you can use avocado oil instead
Onion and garlic: I’m lazy, so I chop onions in the food processor and use jarred minced garlic.
Eggs: I use large eggs in most of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
Shredded cheddar: I love using sharp or even extra-sharp cheddar.
How to make chorizo frittata
It’s a very easy recipe. It does require the extra step of sautéing the onion and the chorizo prior to baking. But the result is well worth it – this dish is bursting with flavor! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Saute onion and chorizo in olive oil.
Mix them with eggs, spices, and shredded cheddar.
Transfer the mixture to a greased pie dish.
Bake at 400°F until puffed and set, about 20 minutes.
How to serve it?
I like to serve this frittata for brunch, so I often serve it with keto biscuits, with sliced tomato, and with a fruit platter. When I serve it for dinner, I like to add a simple and easy vegetable side such as steamed broccoli.
How to store leftover chorizo frittata
Once completely cool, you can keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, in the microwave on 50% power, 10 seconds per slice.
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- Preheat oven to 400 degrees F.
- In a 10-inch nonstick, oven-safe skillet, heat the olive oil over medium heat, about 2 minutes. Add the onion and cook, stirring often, until golden, 5-7 minutes.
- Add the garlic and the chorizo, lower heat to medium, and cook, stirring, 2 minutes.
- Meanwhile, in a large bowl, whisk the eggs with the salt and pepper. Fold in the cheddar.
- Pour the egg mixture over the onion-chorizo mixture. Gently mix with a heat-resistant spatula, to evenly distribute the onions and chorizo pieces.
- Transfer the skillet to the preheated oven and bake until the chorizo frittata is puffed and set and a toothpick inserted in center comes out clean, about 20 minutes.
- Place the skillet on a cooling rack and allow to cool for 5 minutes. Run a spatula along the sides to loosen, then invert the frittata onto a cutting board and back to the cooling rack.
- Allow the chorizo frittata to rest 5 more minutes before cutting and serving.