Chorizo Cauliflower Frittata

Chorizo cauliflower frittata in white casserole dish

4 from 1 reviews

An easy, flavorful egg bake with chorizo, cauliflower and pepperjack cheese.


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.


Keywords: breakfast, egg bake, egg casserole, breakfast casserole, brunch, make-ahead