Keto Mexican Kale Frittata

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!

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per slice)

Total Carbs	4.1	grams
Fiber	1.4	grams
Net Carbs	2.7	grams
Protein	18.5	grams
Fat	21.5	grams
of which Saturated	9.7	grams
Energy	285	kcal
Magnesium	45	mg (11% RDA)
Potassium	386	mg (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:

• diced avocado, cherry tomatoes or peppers
• sour cream or crumbled feta cheese
• Guacamole (you can make your own)
• Sriracha sauce (you can make your own)

Instructions

1. Wash the kale. Remove the stems and tear the kale into small pieces.
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.
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.
5. Meanwhile, preheat the oven to 175 C/ 350 F. Crack the eggs into a large bowl and add salt and pepper. Whisk well.
6. Pour into the casserole dish, over the chorizo and kale. Add half of the grated cheddar and stir to combine.
7. Top with the remaining cheddar and transfer into the oven.
   
8. Bake 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 store in the fridge for up to 5 days.

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