Ketovore Spanish Chorizo Frittata
A rich and smoky carnivore frittata made with Spanish cured chorizo, creamy eggs, and butter for a deeply satisfying meal.
Equipment
- Cast iron skillet
- Ceramic pan
- Mixing bowl
- Whisk
- Spatula
- Knife and cutting board
Ingredients
- 8 large eggs
- 150 -200 g 5–7 oz Spanish cured chorizo, sliced or diced
- 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
Instructions
- 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
Notes
Spanish cured chorizo is fully cooked and seasoned, so no additional salt or spices are needed. Adjust broiler time carefully to avoid overcooking