We are diving head first into September, whether we like it or not! Not sure how we are getting ready for fall already, but it’s happening and I am here. for. it. I truly am sad that summer is coming to an end, but I am all for the fall cuisine and fall weather.
September is one of my favorite months because I feel like it’s a mash-up of both summer and fall food, so we can basically celebrate both without being judged. I also like the emphasis on easy, comforting meals since this is a busy time of year for everyone. That’s where this chorizo cauliflower frittata comes into play.
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.
These are the steps I take to make this fabulous chorizo cauliflower frittata (or ANY 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.
The perfect make-ahead breakfast or lunch for those crazy busy days…
If you’re like me and are enduring a super busy life right now, you need something easy and delicious in the fridge or freezer to pull out and reheat for breakfast or lunch. This frittata is it, and it’s filled with protein, healthy fats and veggies that’ll provide satisfying energy all day long.
And like I mentioned, it’ll keep in the freezer for a couple of months and in the fridge for about a week, so it’s a no brainer when it comes to meal prep!
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 1x
- 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. 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.
- Serving Size: 1/8 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