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Chorizo Frittata

This very flavorful oven baked chorizo frittata is keto and low carb. It's super easy to make and very tasty!
Course Breakfast
Cuisine Spanish
Keyword eggs
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 10 minutes
Total Time 45 minutes
Servings 8 servings
Calories 256kcal
Author Vered DeLeeuw


  • 1 tablespoon olive oil
  • 1 large onion, chopped (8 oz)
  • 1 tablespoon minced garlic
  • 4 oz Spanish chorizo, thinly sliced, then cubed
  • 12 large eggs
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup extra sharp cheddar cheese, shredded (4 oz)


  • 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. 


Serving: 1slice | Calories: 256kcal | Carbohydrates: 4g | Protein: 17g | Fat: 19g | Sodium: 440mg