This easy Keto Chorizo Frittata will take your egg game to a new level. Perfect for breakfast, lunch or dinner – or make ahead for lunches – it sneaks in some broccoli for added greens.
For those that don’t like broccoli, give this Keto Chorizo Frittata a go. After steaming the broccoli, it gets tossed with the chorizo and olive oil to soak up all the delicious flavours.
I like to sprinkle this with parmesan and let it sit, then flip it upside down to serve with the crunchy golden side up. Being a pretty complete meal on its own, I find it best served with some simple green salad leaves.
Keto Chorizo Frittata with Broccoli
Using an oven proof frying pan makes this simple frittata a one dish wonder, ready in 25 minutes.
Ingredients
- 6 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup cream
- 1 teaspoon smoked paprika
- 1 small head broccoli
- 1 chorizo sausage
- 2 tablespoons olive oil
- 1/4 cup grated parmesan
Instructions
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Preheat the grill to maximum heat.
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Whisk together the eggs, salt, pepper, cream and paprika.
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Cut the broccoli into small florets and steam in the microwave for 2 - 3 minutes until just tender.
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In a deep oven proof frying pan, add one tablespoon of oil over medium-high heat. Dice the chorizo and add to the hot oil. Fry until golden and crispy.
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Add the steamed broccoli and remaining 1 tablespoon of olive oil. Toss through until the broccoli has absorbed all of the oil.
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Turn the heat to low and add the egg mixture, ensuring it works its way around all of the broccoli. Cook on low for 10 - 12 minutes until almost set.
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Top with parmesan cheese and put under the grill for 2- 3 minutes, watching closely, until golden.
SAVE TO PINTEREST FOR LATER
