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Spinach and Chorizo Frittata

Created by
  Published on September 19th, 2023
  Reading time: < 1 minute
  Last modified August 3rd, 2023
Spinach and chorizo frittata
ChefRhonda PlataDifficultyBeginnerRating0.0
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Frittatas are famous for being healthy, easy ways to use up leftover cooked meats and vegetables, so you don't have to follow this recipe's suggestions for fillings. If you have leftovers like ground beef, cooked bacon, odds and ends of cheese, or sauteed peppers lying around, throw them in (grate the cheese first, and pre-cook any raw meat)! To make this vegetarian, sub in plant-based chorizo or leave it out entirely.

Yields8 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
Nutrition Facts

Servings 8

g
Net Carbs

Amount Per Serving
Calories 153
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 oz chorizo(casing removed)
 1 tsp extra-virgin olive oil
 ½ yellow onion(peeled, diced)
 2 garlic cloves(minced)
 10 cremini mushrooms
 8 eggs
 ¼ cup cream or half-and-half
 1 cup baby spinach(chopped)

Directions

1

Preheat the oven to 375ºF (190ºC) and heat an oven-safe skillet on the stove over medium-
high heat.

2

Add the chorizo to the skillet, and cook for five to seven minutes, until cooked through and crumbled. Remove from the pan.

3

Add the oil to the pan. Once hot, add the onion and garlic. Cook for five minutes, or until the
onion has softened. Add the mushrooms and cook until golden, about 10 minutes. Add the
chorizo back to the pan and remove it from heat.

4

In a large bowl, whisk together the eggs, cream, and spinach. Pour the egg mixture into the
skillet and stir to combine all the ingredients. Top with parmesan and bake for 15 to 18
minutes, or until the eggs are set.

5

Cut into pieces, serve and enjoy!

Category, , , Cuisine

Ingredients

Ingredients

 5 oz chorizo(casing removed)
 1 tsp extra-virgin olive oil
 ½ yellow onion(peeled, diced)
 2 garlic cloves(minced)
 10 cremini mushrooms
 8 eggs
 ¼ cup cream or half-and-half
 1 cup baby spinach(chopped)

Directions

Directions

1

Preheat the oven to 375ºF (190ºC) and heat an oven-safe skillet on the stove over medium-
high heat.

2

Add the chorizo to the skillet, and cook for five to seven minutes, until cooked through and crumbled. Remove from the pan.

3

Add the oil to the pan. Once hot, add the onion and garlic. Cook for five minutes, or until the
onion has softened. Add the mushrooms and cook until golden, about 10 minutes. Add the
chorizo back to the pan and remove it from heat.

4

In a large bowl, whisk together the eggs, cream, and spinach. Pour the egg mixture into the
skillet and stir to combine all the ingredients. Top with parmesan and bake for 15 to 18
minutes, or until the eggs are set.

5

Cut into pieces, serve and enjoy!

Spinach and Chorizo Frittata
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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