Chorizo Cauliflower Frittata

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.

Featured Ingredients

• 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

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