This Ketovore spanish chorizo frittata is one of those recipes that feels indulgent while still being incredibly simple. Bold, rich, and deeply savory, it’s packed with smoky paprika flavor thanks to authentic Spanish cured chorizo.

I love this recipe because the sausage does all the heavy lifting no extra seasoning needed and the result is a beautifully set, satisfying frittata that works just as well for breakfast as it does for an easy dinner. If you’re craving something comforting with big flavor and minimal effort, this one always delivers.

Why You’ll Love Ketovore Spanish Chorizo Frittata

This frittata is incredibly flavorful without being complicated. Spanish cured chorizo is already seasoned with smoked paprika, garlic, and salt, which means the eggs soak up all that rich, smoky goodness as they cook. It’s fast, filling, and perfect for carnivore eaters who want maximum taste with minimal ingredients.

Simple Ingredients

This recipe relies on a short list of animal-based ingredients that work together beautifully to create bold flavor and creamy texture.

Eggs: The foundation of the frittata, eggs provide structure, richness, and protein.
Spanish cured chorizo: Firm, smoky, and deeply seasoned, this chorizo adds intense flavor without extra spices.
Heavy cream or cream cheese: Adds creaminess and helps the eggs stay tender and luxurious.
Salted butter: Used to sauté the chorizo and prevent sticking while adding richness.
Optional cheese (Manchego or Parmesan): Brings extra depth and a slightly nutty richness.
Optional pork rinds: Add subtle texture and help absorb excess fat.

Servings and Timings

Servings: 2–3
Preparation Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes

What Is Needed

8 large eggs
150–200 g (5–7 oz) Spanish cured chorizo, sliced or diced
1 zucchini, grated
¼ cup heavy cream or ¼ cup softened cream cheese
2 tablespoons salted butter
¼ cup grated Manchego or Parmesan (optional)
1–2 tablespoons crushed pork rinds (optional)

How to Make this Chorizo Frittata

Slice or dice the Spanish cured chorizo into small pieces. Because it’s cured and firm, it holds its shape and won’t crumble.
Melt the butter in a medium cast-iron skillet over low to medium heat.
Add the chorizo and sauté for 2–3 minutes until warmed through and the paprika-rich oils release into the butter.
Add the zucchini to chorizo heat for 2 minutes.
In a bowl, whisk the eggs with heavy cream or softened cream cheese until smooth and slightly airy.
Reduce the heat to low and pour the egg mixture over the chorizo, gently tilting the skillet to distribute the sausage evenly. Alternatively, put chorizo mix into ceramic pan then pour egg mixture ov the top.
Allow the frittata to cook until the edges and bottom are set but the top is still slightly soft, about 4–6 minutes.
Transfer the skillet under a hot broiler for 2–4 minutes until puffed, lightly golden, and fully set in the center.
Remove, rest briefly, slice, and serve.
If cooking in the oven: Oven Temperature: 375°F (190°C)
Total Oven Cook Time: 18–22 minutes

Top Tips

Use authentic Spanish cured chorizo, not fresh Mexican chorizo, for the right texture and flavor.
Keep the heat low to avoid overcooking the eggs before broiling.
Cream cheese creates a richer, more custardy texture than heavy cream.
A cast-iron skillet gives the best heat retention and even cooking.

Recipe Variations

Add grated Manchego or Parmesan directly into the egg mixture for extra richness.
Stir in crushed pork rinds for added texture and fat absorption.
Make it extra rich by finishing with a small pat of butter on top before serving.

Recommended Equipment

Cast-iron skillet or ceramic cookware
Mixing bowl
Whisk
Spatula
Knife and cutting board

Make Ahead Tips

You can slice the chorizo and whisk the egg mixture ahead of time, then store separately in the refrigerator for up to 24 hours before cooking.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to avoid drying out.

What to Serve With This Recipe

Serve on its own for a filling ketovore meal or pair with crispy bacon, fried eggs, or bone broth for an extra-satisfying plate.

What Foods Are Carnivore Approved?

The carnivore diet (Affiliate) is refreshingly simple, built around nutrient-rich animal foods that keep you satisfied and energized. Think beef, pork, poultry, seafood, eggs, and dairy (if you tolerate it), along with animal fats like tallow, butter, and lard. Having a clear list of what you can enjoy makes meal planning so much easier.

Want the complete guide? Get the full Carnivore Approved Foods List right here on OvenSpot!

What You Need to Know About This Recipe

Spanish chorizo is a cured sausage traditionally flavored with smoked paprika, giving it its signature red color and deep flavor. Unlike fresh chorizo, it’s ready to eat and perfect for quick-cooking recipes like frittatas, where it infuses the eggs with smoky richness.

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