Keto Spanish Breakfast: Smoky Chorizo & Spinach Frittata with Avocado Slices
Discover the ultimate keto Spanish breakfast recipe, combining smoky chorizo, spinach, and avocado in a rich and flavorful frittata. This high-fat, low-carb meal is perfect for those following a ketogenic diet and seeks to experience authentic Spanish cuisine with a twist.
Allergens
Eggs, Dairy (Manchego Cheese)
Ingredients
- 6 large eggs
- 4 oz Spanish chorizo sausage, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup white onion, diced
- 1 avocado, thinly sliced
- 1/2 cup shredded Manchego cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together eggs, salt, and pepper. Set aside.
- In an oven safe skillet, heat olive oil over medium heat. Add chorizo, onion, and red bell pepper. Cook for 4 minutes or until the vegetables are softened and chorizo is browned.
- Stir in chopped spinach and cook for another 2 minutes until wilted. Remove skillet from heat.
- Pour whisked eggs over the cooked chorizo mixture, evenly distributing them. Sprinkle Manchego cheese on top.
- Bake for 18 20 minutes or until frittata is set and golden brown. Allow to cool slightly before serving.
- Garnish with avocado slices and additional Manchego cheese, if desired.
Chef’s Insight
Experiment with different cheeses or protein options to customize this recipe to your taste preferences.
Notes
Ensure all ingredients are keto-compliant and free from hidden carbs or sugars.