Keto Mexican Kale Frittata

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4.50 from 137 votes

Keto Mexican Kale Frittata

45 minutes
Calories 360kcal


  • 225 grams Mexican-style pork ch (½ lb)
  • 200 grams kale (½ lb)
  • 2 tablespoons ghee (½ lb)
  • 1 yellow onion (½ lb)
  • 2 cloves garlic (½ lb)
  • 1 cup cheddar cheese (½ lb)
  • 1/4 teaspoon sea salt (½ lb)
  • 1/4 teaspoon black pepper
  • 12 large eggs
  • cherry tomatoes
  • sour cream (½ lb)
  • guacamole (you can make your own)
  • sriracha sauce (½ lb)


  • Wash the kale.
  • Remove the stems and tear the kale into small pieces.
  • Grease a large ovenproof casserole dish or a deep dish skillet with the ghee.
  • Add the sliced onion and cook over a medium-high heat for about 5 minutes, until lightly browned and fragrant.
  • Add the minced garlic and cook for another minute.
  • Crumble the chorizo over the onion and cook and garlic, and cook for about 5 minutes, stirring frequently.
  • Add the kale and stir to combine.
  • Cover with a lid and cook over a medium-low heat for 10-15 minutes.
  • Meanwhile, preheat the oven to 175 °C/ 350 °F.
  • Crack the eggs into a large bowl and add salt and pepper.
  • Whisk well.
  •  Pour into the casserole dish, over the chorizo and kale.
  • Add half of the grated cheddar and stir to combine.
  •  Top with the remaining cheddar and transfer into the oven.
  • Bake for about 15 minutes.
  • Optionally, you can crisp up the frittata by broiling it for the last 3-5 minutes.
  • Serve 1-2 slices with toppings of choice.
  • To store, let the frittata cool down and refrigerate for up to 5 days.


Calories: 360kcal

Originally posted 2019-02-20 17:12:02.

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