Keto Mexican Kale Frittata

Keto Mexican Kale FrittataPin recipeFollow us 49.5k

I love the convenience of frittatas. They are quick and easy to prepare and are ideal for batch cooking.

Mexican chorizo, which I used in this recipe, may not be available where you live. You can substitute it with a combination of Spanish chorizo and ground pork. Compared to Mexican chorizo, which is made with raw ground pork flavoured with spices, Spanish chorizo is cured or smoked sausage similar to pepperoni.

If you want to make your own Mexican chorizo in a few easy-to-follow steps, check out my new Quick Keto Book. I always keep a pound or two in the freezer in 2-serving ziplock bags. Because it's already flavoured, you won't need to use more than just a few ingredients to make a quick meal like this frittata or Keto Mexican Breakfast Hash!

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Hands-onOverall

Nutritional values (per slice)

2.7 grams 1.4 grams 18.5 grams 21.5 grams 9.7 grams 285 calories
Total Carbs4.1grams
Fiber1.4grams
Net Carbs2.7grams
Protein18.5grams
Fat21.5grams
of which Saturated9.7grams
Energy285kcal
Magnesium45mg (11% RDA)
Potassium386mg (19% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (27%), fat (69%)

Ingredients (makes 8 slices)

  • 225 g Mexican chorizo sausage (½ lb)
  • 200 g dark leaf kale such as cavolo nero, stems removed (7.1 oz)
  • 2 tbsp ghee or duck fat (30 ml)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup grated cheddar cheese (113 g/ 4 oz)
  • ¼ tsp sea salt or pink Himalayan salt
  • ¼ tsp black pepper
  • 12 large eggs
Serving suggestions:

Instructions

  1. Wash the kale. Remove the stems and tear the kale into small pieces. Keto Mexican Kale Frittata
  2. Grease 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. Keto Mexican Kale Frittata
  3. Crumble the chorizo over the onion and cook and garlic, and cook for about 5 minutes, stirring frequently.
  4. Add the kale and stir to combine. Cover with a lid and cook over a medium-low heat for 10-15 minutes. Keto Mexican Kale Frittata
  5. Meanwhile, preheat the oven to 175 C/ 350 F. Crack the eggs into a large bowl and add salt and pepper. Whisk well. Keto Mexican Kale Frittata
  6. Pour into the casserole dish, over the chorizo and kale. Add half of the grated cheddar and stir to combine. Keto Mexican Kale Frittata
  7. Top with the remaining cheddar and transfer into the oven.
    Keto Mexican Kale Frittata
  8. Bake for about 15 minutes. Optionally, you can crisp up the frittata by broiling it for the last 3-5 minutes. Keto Mexican Kale Frittata Serve 1-2 slices with toppings of choice. To store, let the frittata cool down and refrigerate for up to 5 days. Keto Mexican Kale Frittata

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