This chorizo cauliflower frittata is made with tender cauliflower, spicy chorizo and gooey pepperjack cheese.
It's the perfect egg recipe for breakfast meal prep that's loaded with flavor AND protein!
How to make this chorizo cauliflower frittata
If you're not familiar, a frittata is basically an open-faced omelet.
It can have pretty much anything mixed into the egg base, such as your favorite vegetables, breakfast meat, cheeses, herbs, spices and the like.
And it can be prepped ahead of time to make for a super fast and easy meal during the week. Win-win.
- Eggs: The base of any frittata.
- Greek yogurt: This adds a fluffy and rich texture to the frittata. You could also use ricotta or cottage cheese.
- Oregano and chili powder: A unique match made in heaven for this chorizo frittata.
- Onion and garlic powder: Provide a rich flavor base to the egg mixure.
- Chorizo: A delicious Spanish or Mexican sausage with loads of amazing spices.
- Spinach: To help get your greens in!
- Cauliflower: I love chunks of tender cauliflower in my frittata. It may sound odd, but trust me on this one!
- Pepperjack: For that spicy cheesiness.
- Cilantro: To add a fresh herbiness.
Tips for a delicious frittata
- First, I whisk Greek yogurt into the egg base.
- This may sound a bit out of the ordinary - and it is - but it adds texture, depth and (more) protein to the frittata.
- To be honest, I think it makes the entire thing that much more luscious.
- You should totally try it.
- I use lots of spices and herbs, and in this case, that includes dried oregano, chili powder and onion and garlic powder AND fresh cilantro.
- This mixture goes so well with the chorizo and cauliflower, but you can easily change up the herbs and spices to accomodate whatever flavor you're going for.
- Next, I add sauteed chorizo, but you can use bacon, sausage, ham or you can just skip the meat altogether if you're going for a meatless frittata.
- When I'm sauteing the meat, I almost always add handfuls of greens (in this case, spinach) to give the frittata an extra boost of nutrition and a pretty color.
- You could also use chopped kale, collard greens, mustard greens, or whatever greens you have in the fridge.
- I load up on veggies, like bell peppers, zucchini, broccoli, onions, mushrooms (if you like mushrooms...) and in this version, cauliflower!
- No matter what combo of veggies you choose, I recommend sauteing them for a bit before adding them to the egg base because it'll soften them a bit and amp up the flavor.
- In the case of cauliflower, it's important to roast or steam it first.
- Last, but not least, I choose a cheese that pairs nicely with the herbs, spices, meat and veggies I'm using in my frittata.
- Personally, I enjoy pepperjack cheese with this concoction, but you do you.
- Go crazy and add it to the egg base plus layer some on top.
Make-Ahead and Storage Instructions
- Prep and cook the frittata, let cool, then slice into wedges.
- Store in airtight containers in the refrigerator up to 5 days or the freezer up to 2 months.
- If frozen, let the frittata thaw in the refrigerator.
- Reheat the frittata in the oven or microwave until heated through.
Other easy make-ahead egg dishes I know you'll love:
- Broccoli Cheese Egg Muffins
- Grown-Up Egg Salad Sandwiches
- Chorizo & Hash Brown Egg Muffins
- Asparagus Sausage Quiche
- Cheesy Wonton Breakfast Cups
Chorizo Cauliflower Frittata
An easy, flavorful egg bake with chorizo, cauliflower and pepperjack cheese.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 8
- Category: Breakfast
- Method: Stove-Top, Baking
- 10 large eggs
- ½ cup Greek yogurt
- 1 ½ teaspoons coarse salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4 ounces ground chorizo
- 3 cups fresh baby spinach
- 2 cups steamed cauliflower florets
- ½ cup shredded pepperjack cheese
- ¼ cup fresh cilantro, chopped
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the eggs, Greek yogurt, salt, oregano, chili powder, onion powder, garlic and black pepper until thoroughly combined. Set aside.
- Heat a large nonstick oven-safe skillet or stove top casserole dish to medium. Add the chorizo and cook 2-3 minutes, breaking up with a spatula, until browned. Stir in the spinach and cook 1-2 minutes or until wilted. Reduce the heat to medium-low.
- Push the chorizo and spinach mixture aside in the skillet or casserole dish to coat with cooking spray. Add the egg mixture to the pan and gently stir to incorporate the chorizo and spinach. Reduce the heat to medium-low. Evenly distribute the cauliflower florets among the egg mixture. Top with the pepperjack cheese and cilantro. Once the sides start to bubble up and cook, remove from the stove and place in the oven. Cook 15-20 minutes or until set. Let slightly cool, then slice into wedges and serve.
Cooking Tip: Be careful not to overcook the base of the frittata. Cook it on medium-low just until the edges start to set.
- Serving Size: ⅛ of recipe
- Calories: 199
- Sugar: 1g
- Sodium: 457mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 254mg
Keywords: breakfast, egg bake, egg casserole, breakfast casserole, brunch, make-ahead
This looks great!
Can you share recommendations on the oven-safe skillet / stove- top pan?
Appreciate it 😆
Julie Andrews says
Hi Dawn! Absolutely! I would recommend an oven-safe nonstick skillet or a enameled cast iron casserole pan. You can find both of my favorites on the Tools page on my website (https://thehealthyepicurean.com/learn/ --> TOOLS). The Calphalon Nonstick Skillet Set (the larger pan is the one I use for this frittata) and the Lodge Enameled Cast Iron Casserole Pan are the two I'm referring to! Let me know if you have any questions. 🙂