hakuna frittata
Sometimes plain ol'eggs don't cut it. Spending a few extra minutes on your breakfast can transform your scrambled eggs into a deliciously puffed frittata.
If you follow me on my personal instagram, then you know I love a good brunch moment. Whether it's my avotoast or a frittata, hosting a cute brunch is one of my favorite ways to show people that I appreciate them. Today, I made a special #ketofriendly frittata for one of my best friends Rosie. She just got back from a week long trip being a camp counselor and was telling me about the struggles of eating keto while in the midst of kids being served carbs and sugar for every meal. I knew she was coming over for brunch today, so naturally I had to test out the recipe first, so I made mini frittata and took it to my gym. They loved it!! It was gone within 10 minutes, but then again, take any sort of healthy egg dish to a group of 4 trainers and it'll be gone!
Frittatas are my go-to because they all start the same, whisked eggs, a meat, and some sort of veggie and cheese. Throw it all together and pop it into the oven and in 10-15 minutes you have the perfect brunch dish. Here's what I used for this one!
- 4 eggs
- 1 cup of shredded kale
- 2 chorizo links
- 2 tablespoons of goat cheese
- 2 tablespoons of milk (or half&half)
- salt and pepper
- 1/4 grated cheddar cheese
I start by putting the chorizo in a cast iron skillet that's been sitting over medium high heat for about 3 minutes, or until ripping hot. I let the chorizo link sit for about a minute, until it starts to sear on the underside, and you see it start to brown.
While the chorizo is cooking away, I shred kale. Using a really sharp knife, cut the kale in about 1/8" strips. Once the chorizo is browned and crumbled, add the shredded kale and mix until combined well over medium heat.
So, now on the best part-- the eggs! In a large bowl, crack four large eggs and add the goat cheese and milk. Using a large whisk I beat the eggs until the goat cheese and milk are combined completely, and add salt and pepper. Once they're combined, pour over the kale and chorizo, and top with cheddar cheese! Then pop everything into the oven for 12-15 minutes at 325. For the last three minutes, set your oven to broil and don't take your eyes off it! As soon as the top has browned, take it out! Let it sit on the counter for about 5 minutes, and then slice like a pie and serve!
There are so many different flavor combinations -- instead of chorizo use bacon and instead of kale, use broccoli! The only constants are the eggs, and the oven. Some of my favorites include bacon, jalapeños, cubed potatoes, and cheddar cheese. The beauty of frittatas is that there is no wrong answer (unless you add like, fish, then ew. Stop.) For an even more brunch-y feel, lightly dress some baby spinach or arugula and put it on top of the frittata!
