Chorizo Kale and Sweet Potato Frittata
Need a gluten free, dairy free, paleolithic, and primal main course? Chorizo Kale and Sweet Potato Frittata could be a great recipe to try. For $1.15 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 19g of protein, 19g of fat, and a total of 287 calories. This recipe from Spoonful of Flavor has 71 fans. If you have salsa, sweet potato, kale, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Users who liked this recipe also liked Sweet Potato Kale Frittata, Sweet Potato Kale Frittata, and Chorizo, Kale & Sweet Potato Hash.
Servings: 6
Ingredients:
10 large eggs, beaten
1/2 pound ground chorizo
2 heaping cups kale
1/4 cup diced red onion
salsa and fresh cilantro for serving
3/4 cup peeled and diced sweet potato
Equipment:
frying pan
oven
Cooking instruction summary:
Preheat oven to 350 degrees F.In an ovenproof 10-inch skillet set over medium heat, add ground chorizo, sweet potato, and onion. Cook for 5 minutes, or until the meat is mostly cooked through. Add the kale and cook for another 5 minutes; remove from heat. Pour eggs into pan and bake for 15 to 18 minutes, until the eggs are puffed up and cooked through. Serve with salsa and cilantro.
Step by step:
1. Preheat oven to 350 degrees F.In an ovenproof 10-inch skillet set over medium heat, add ground chorizo, sweet potato, and onion. Cook for 5 minutes, or until the meat is mostly cooked through.
2. Add the kale and cook for another 5 minutes; remove from heat.
3. Pour eggs into pan and bake for 15 to 18 minutes, until the eggs are puffed up and cooked through.
4. Serve with salsa and cilantro.
Nutrition Information:
covered percent of daily need
