This spinach and chorizo frittata is super delicious and very ketogenic (very low carb) – friendly. Full of rich flavor, this makes a wonderful brunch dish or bake in a muffin tin for an easy on-the-go breakfast for the week to come!
2 Tbsp butter
1/3 lb chorizo, diced
1/2 lb fresh spinach
1/4 cup scallions, chopped fine
1 cup heavy whipping cream
1/3 lb shredded cheddar cheese
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper to taste
Preheat over to 350F. In a skillet, fry chorizo in butter on medium-high heat until crispy. Add spinach and scallions and cook until just softened. Remove from heat and set aside.
Whisk eggs and cream together and add salt and pepper to taste. Pour into a greased baking dish or an oven-safe skillet. Add chorizo and spinach mixture to the top and sprinkle with cheddar and drizzle with olive oil. Place on the middle rack the over and bake for 25-30 minutes or until firm.