Keto Mexican Kale Frittata

Step 1Wash the kale. Remove the stems and tear the kale into small pieces.

Step 2Grease a large ovenproof casserole dish or a deep dish skillet with the ghee. Add the sliced onion and cook over a medium-high heat for about 5 minutes, until lightly browned and fragrant. Add the minced garlic and cook for another minute.

Step 3Crumble the chorizo over the onion and cook and garlic, and cook for about 5 minutes, stirring frequently.

Step 4Add the kale and stir to combine. Cover with a lid and cook over a medium-low heat for 10-15 minutes.

Step 5Meanwhile, preheat the oven to 175 °C/ 350 °F. Crack the eggs into a large bowl and add salt and pepper. Whisk well.

Step 6 Pour into the casserole dish, over the chorizo and kale. Add half of the grated cheddar and stir to combine.

Step 7 Top with the remaining cheddar and transfer into the oven.

Step 8Bake for about 15 minutes. Optionally, you can crisp up the frittata by broiling it for the last 3-5 minutes. Serve 1-2 slices with toppings of choice. To store, let the frittata cool down and refrigerate for up to 5 days.