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Southwestern Frittata {Whole 30 + Low Carb}

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 8 1x


Packed with southwest flavor and a bit of cajan influence, this frittata is sure to be a breakfast or lunch favorite. 


  • 10 eggs
  • 2 tbsp ghee
  • 2 tbsp Slap ya Mama seasoning
  • 1 pkg of chorizo (chopped) (for Whole 30 compliant I use Pederson’s)
  • 1 cup tomatoes (diced)
  • 1 whole potato (cubed)
  • 1 can black olives
  • 1 jalapeno pepper (chopped)
  • 1 green pepper (diced)
  • 1/2 onion (diced)
  • 1/2 avocado (sliced)


  1. Prep all veggies and chorizo, then set aside
  2. Place two pans on the stove ( At least one, I use cast iron for transfer to oven)
  3. Melt ghee in each pan
  4. Place veggies in one pan and saute for 3 minutes
  5. Place chorizo in the other pan on medium heat and cook until meat is browned
  6. Beat eggs into a bowl until all combined
  7. Sprinkle seasoning into bowl and mix together
  8. Transfer cooked chorizo into pan with veggies, then pour egg mixture over
  9. Cook on stovetop until eggs are firm
  10. Transfer pan into oven and broil until edges of eggs are brown
  11. Take out of oven and fan avocado over the top


  • If you can’t find Whole 30 compliant chorizo, you can use ground pork and mix in taco seasoning to get the southwestern flavor
  • If no dietary restrictions, you can always add in a cup of cheddar cheese and top with sour cream
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop/Oven
  • Cuisine: Tex Mex

Keywords: frittata, breakfast, main dish, brunch, eggs, tex-mex, cast iron