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Home » Healthy Recipes » Hatfield® Recipe Essentials Chorizo Mexican Frittata

Hatfield® Recipe Essentials Chorizo Mexican Frittata

Last Updated April 22, 2020. Published April 8, 2019 By Davinah Cenou Montezuma

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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterWithHatfieldHam #CollectiveBias #simplyHatfield

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This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure .

Looking for an Easter Brunch meal idea? This Mexican Frittata is an easy, baked frittata recipe that uses Hatfield Recipe Essentials Chorizo. Inspired by my trip to Mexico, it includes eggs, cheese, spinach, peppers, tomatoes, onions, and ground chorizo. The Recipe Essentials makes cooking chorizo a super easy. In fact, the meat doesn’t have a casing or even need seasoning. So, this is one of those chorizo sausage recipes that only require you to quickly brown the meat. This dish is perfect for those looking for an easy brunch dish. I’ve also had this with a side salad for a quick lunch.

A Pinterest image for Chorizo Mexican Frittata

What inspired Mexican Frittata?

A few months ago, my husband and I celebrated our anniversary in Mexico. While I certainly had some non-keto foods, I made a point to start my day with a keto-friendly breakfast (if we ate it). One of my favorites during the trip was actually the simplest: an egg omelet filled with cheese, peppers, chopped spinach, and onions as well as a piece of chorizo sausage.

For me, the combination of the chorizo with my eggs made for such a flavorful meal. So, I always found myself chopping my chorizo into bits so that I could have a piece of meat with each bite of the omelet!

Since I don’t like making my own omelets, I opted for the next best thing: a frittata. The ground chorizo also made it easier to spread the goodness of this meat throughout the dish!

Eggs, chorizo and peppers for this baked frittata recipe

A baked frittata recipe?

I’m well aware that lots of people cook their frittata on the stovetop exclusively. However, I find it easier to start the frittata on the stove and finish it in the oven.

For me, the time that I spend baking the frittata gives me the space to prepare other parts of the meal.

So, after browning and sauteing all my vegetables in a cast iron pan, I baked my frittata for 12 minutes in a pre-heated oven at 350 degrees. I broiled it for an additional minute to add a golden color to the top, but this last step is completely optional.

Baked Mexican Frittata on a plate with lime, salsa, and other toppings

What about cooking chorizo?

In this brunch dish, I’m using Hatfield Recipe Essentials, which is a line of ground pork sausage that easily becomes a staple ingredient for any meal. There are six Recipe Essentials flavors like Sage and Sweet Italian Sausage. To keep with the Mexican theme, I’m using the Chorizo sausage flavor.

Recipe Essentials makes cooking chorizo extremely easy. In fact, all you do is brown the ground chorizo in a pan then add it to your meal. I love that I don’t have to season this meat or worry about removing casings – which ultimately makes this meal no-fuss.

If you’d like to pick up Recipe Essentials, then it’s available in the ground meat section in your local market. I picked mine up at Giant.

Hatfield Chorizo in a Giant market

What are good toppings for this baked frittata recipe?

Mexican Frittata is delicious on its own, but it tastes even better with toppings. If you’re planning a brunch, it might be a good idea to make a toppings bar so that your guests can mix and choose. Some things that I’d include in the toppings selection are:

  • Grated Cotija Cheese
  • Sliced Limes
  • Pico De Gallo
  • Guacamole
  • Diced Red Onions
  • Sauteed Peppers or other vegetables
  • Sour Cream

If you’d like to make homemade pico de gallo and guacamole then you can get my recipes from Keto Taco Salad Supreme.

Need to use up some eggs?

We’ve all been there – having a bunch of eggs that we need to use up. Frittatas are perfect for this purpose. However, there are other delicious ways.

If you’re looking for recipes that will use up some extra eggs, you can check out this Keto Spinach Pie!

Love keto & low carb Mexican food?

Besides, this baked frittata recipe, you might also be interested in my other keto Mexican food recipes.

Some of my favorites are keto shrimp tacos that I make with easy cheese taco shells, Loaded Pork Rinds (Keto Loaded Nachos) and these Keto Chicken Verde Enchiladas.

Want another Hatfield Quality Meats recipe?

You might also be interested in my other Hatfield recipe for Keto Cast Iron Skillet Pork Chops with Creamy Pan Sauce

Baked Mexican frittata recipe

Hatfield Recipe Essentials Chorizo Mexican Frittata

An easy, baked frittata recipe that uses Hatfield Recipe Essentials ground chorizo, cheddar, and sauteed vegetables. It's perfect for a no-fuss Easter brunch. 
Prep: 5 mins
Cook: 20 mins
Ready in: 25 mins
Cuisine: Mexican
Course: Breakfast, Brunch, Main Course
Servings: 10
Calories: 278kcal
Author: Davinah
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Ingredients

  • 1 lb Recipe Essentials Ground Chorizo
  • 1/2 large Yellow Onion, thinly sliced
  • 1 cup Red Bell Peppers, sliced
  • 2 Jalapeños, diced
  • 3 cloves Garlic, minced
  • 2.5 cups Baby Spinach
  • 1/2 tsp Black Pepper
  • 1/4 tsp Natural Ancient Sea Salt
  • 1/2 Cherry Tomatoes, sliced in half
  • 2.5 cups Shredded Cheese, I used mild cheddar, but Mexican blend is also great
  • 12 large Eggs
  • 1 tbsp Olive Oil

Instructions

  • Heat a 12-in cast iron skillet to medium high heat
  • Add the Hatfield Recipe Essentials Chorizo and brown for 5 minutes (the meat won’t be fully done cooking - we’ll finish it during baking).
  • Remove the Chorizo from the pan so as not to overcook it and set aside.
  • Add the yellow onions, bell peppers, jalapeños, and garlic to the pan and sautée them in the chorizo fat until the onions are translucent. You can add 1 additional tbsp of olive oil if you need more fat to sauté the vegetables.
  • Add the spinach, salt and black pepper to the pan. Cook the spinach for a few minutes until it’s bright green and wilted. Turn off the heat.
  • Add chorizo back to the pan. Use a rubber spatula to evenly disperse the meat and vegetables.
  • Add the shredded cheese to the top.
  • Cover the shredded cheese with the beaten eggs. Use the rubber spatula to spread the eggs evenly. Sprinkle the cherry tomatoes on top. 
  • Put the pan in the oven and cook for 12-14 minutes, or until the center is set. You can turn the oven to the broil setting and cook for 1 additional minute to add a golden color to the top.

Nutrition Details

Calories: 278kcal | Carbohydrates: 3g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 307mg | Sodium: 1004mg | Potassium: 209mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1985IU | Vitamin C: 33.7mg | Calcium: 200mg | Iron: 2.1mg

The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!

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Filed Under: Cast Iron Skillet Recipes, Easy Pork Recipes, Healthy Recipes, Keto Breakfast Recipes

close up photo of Davinah - the blogger behind Dr. Davinah\'s Eats welcome text that reads, \"I\'m Davinah\" I'm an educator & hardcore foodie who realized eating "all the things" couldn’t last forever. After getting my PhD in Education, I decided to make eating healthier my next big goal. Here, you'll find my collection of keto, low-carb and whole food comfort food recipes. Read More

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