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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.
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!
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.
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.
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 my Quiche in a Bacon Cup or 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
Ingredients
- 1 lb Recipe Essentials 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 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.
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