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.
- 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
Preheat the grill to maximum heat.
Whisk together the eggs, salt, pepper, cream and paprika.
Cut the broccoli into small florets and steam in the microwave for 2 - 3 minutes until just tender.
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.
Add the steamed broccoli and remaining 1 tablespoon of olive oil. Toss through until the broccoli has absorbed all of the oil.
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.
Top with parmesan cheese and put under the grill for 2- 3 minutes, watching closely, until golden.