If you’re looking for a bold, flavor-packed breakfast that feels special but is still easy to make, this Chorizo, Spinach, and Cheese Frittata delivers every time.
Loaded with crispy chorizo, sautéed shallots and garlic, fresh spinach, and a melty blend of Gruyère and sharp cheddar, this stovetop frittata is hearty, satisfying, and perfect for weekend brunch or meal prep.
The Perfect Weekend Breakfast Upgrade
During the week, we tend to have simple breakfasts, like toast or yogurt. So, on the weekend, I like to make something more suitable and filling for that day’s adventures.
This frittata is truly the BOMB. You can definitely play with the ingredients to make it your own. And while this version is for a stove top, feel free to make your life easier and put it in the oven.
In fact, I recently made it for a large group, and that many eggs would have taken too long as a frittata, so I just made it as scrambled — and by the way — it was a hit!
Why You’ll Love This Chorizo Frittata
- High-protein breakfast option
- Bold, smoky chorizo flavor
- Creamy, melty cheese blend
- Easy stovetop method
- Great for brunch or meal prep
Whether you’re cooking in a cast iron skillet at home or keeping things simple in a small kitchen, this recipe brings big flavor.
Ingredients (Serves 4)
- 1 tbsp olive oil
- 2–3 ounces of chorizo depending on your taste
- 1 shallot, sliced thin
- 2 cloves of garlic, minced
- 1/2 cup gruyere, shredded
- 1/2 cup sharp cheddar, shredded
- 2 scallions, sliced
- 1 large handful of baby spinach
- 5 eggs, lightly beaten
- 1 tbsp cilantro, chopped (optional for garnish)
- 1 tsp chili oil or hot sauce (optional, to taste)
Instructions
Add oil to a medium cast iron skillet and heat over medium heat. Add shallots and sauté for about 2 minutes, until they soften. Add the garlic and continue to sauté for about 30 seconds.
Add the chorizo and cook, breaking it up with a fork or spatula, until it crisps up a bit. Toss in the spinach and stir, allowing it to wilt.
Mix the eggs, cheese, and scallions in a large dish. I don’t add additional salt or pepper, as I feel the chorizo and cheese provide enough seasoning, but add a bit if you like.
Reduce the heat to medium low to low (you still want it to cook, but you don’t want the bottom to burn). Cover and allow it to cook until the eggs have just set (it will cook a bit more after you remove it from the heat).
Serve it with cilantro and hot sauce.
Looking for other protein-packed breakfast ideas? Try my Easy Breakfast Skillet.
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