Frittata with Chorizo + Queso Fresco [gluten-free and keto]

Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]

I always tell myself I’m going to wake up before my kids, but every morning that snooze button proves irresistible. Usually I wake up to the sound of my youngest yelling “Mama!” from his crib. Then my husband and I play a silent game of waiting to see who’s going to get him while the other pretends to sleep. I’ve never admitted to playing this game, but let’s be honest—it happens almost every morning.

Eventually I roll out of bed to retrieve my youngest (at least on the days when I manage to get up first), and then head to the kitchen to get started on breakfast for him and his two siblings.

Just like my kids, I have to eat a good breakfast in the morning. A granola bar just doesn’t cut it for me. I notice hunger strike just an hour or two later or a crash in my energy level if I don’t eat a protein-rich meal. But too often, starting my day with the cries of my kids means my breakfast gets put on the back-burner.

Enter the frittata.

In this season of life, with four-year-old twins and a two-year-old, make-ahead meals or recipes I can eat all week long are key. This dish is perfect for that. I can make this Chorizo Frittata on Monday morning and have enough for a week’s worth of breakfast for my husband and me. Or, I can prep it on a Friday night for a hearty weekend brunch (and plenty of leftovers!).

It’s also a great mix-and-match recipe. Instead of chorizo and queso fresco, saute crumbled Italian sausage and mix in fresh mozzarella. Or in lieu of a meat-heavy dish, load it up with vegetables like mushrooms and tomatoes. While I love the way the recipe is written below, it’s definitely a dish you can adjust according to whatever is left in your fridge.

For this recipe, I used queso fresco, a Mexican cheese typically made from cow’s milk or a mix of cow and goat milk. It’s a fresh, crumbly cheese that has a bit of tang, so it helps balance out the richness of the chorizo. If you like, you could try substituting other cheeses such as cheddar.

After cooking the frittata, I love topping it with fresh cilantro. This bright herb adds a freshness to a hearty egg dish. If you aren’t a cilantro lover, though (my husband says it tastes like soap), you could always substitute fresh parsley instead.

Try serving this dish alongside fresh fruit, tender greens with a splash of oil and vinegar, or breakfast potatoes. It makes a great brunch dish or can be enjoyed on its own.

Or, if you’re like me, just heat up leftovers in the microwave and snag a few bites while you chase down your kiddos.

Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]

Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Yields about 8 servings

1 Tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
12 ounces Mexican-style chorizo (I like to use mild), casings removed
12 large eggs
5 ounces queso fresco, crumbled (plus more for topping)
¼ cup whole milk
1 Tablespoon chopped fresh cilantro (plus more for topping)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.

In a 9- to 10-inch cast-iron or other ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-6 minutes or until softened.

Add the chorizo, breaking up the pieces with a wooden spoon. Cook for about 5 more minutes, and then turn off the heat.

While the chorizo cooks, in a large bowl, whisk together the eggs, queso fresco, milk, cilantro, salt, and black pepper.

Pour the egg mixture over the chorizo, and give everything a stir. Transfer to the oven and cook 14-16 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)

Remove from the oven and let sit for 5 minutes. Slice and top with more crumbled queso fresco and chopped cilantro.


Mushroom + Leek Frittata [Whole30 compliant!]

Mushroom + Leek Frittata - Sarah J. Hauser

It took us nearly two months to create space amidst our own schedules and that of our combined 12 kids. But three friends and I eventually found (and then adamantly safeguarded) a few hours on a Saturday morning to get together for brunch. We see each other regularly and text almost daily, but a brunch date meant we could set aside our phones and our deadlines, our errands and parenting responsibilities, and focus on rest, nourishment, and connection.

Over cups of coffee and stacks of pancakes, we talked about motherhood, marriage, hard days, and celebrations. I brought tears to the table. They passed me napkins to wipe my mascara-stained face and nodded their heads in understanding.

Sometimes I forget I wasn’t created for independence. I forget that mothering well doesn’t mean mothering alone, and I’m grateful for the reminders that I’m a better woman, wife, friend, writer, and mama when I let others share the burden of those roles with me.

As our server refilled mugs of coffee and brought boxes for leftovers, I felt the weight lighten, not because circumstances changed or because I even had a clear plan to implement. The weight itself remained. But as I brought my story to that table, three other people listened. Three other people laughed, cried, and encouraged. Three other people silently agreed to carry that weight with me.

Mushroom + Leek Frittata - Sarah J. Hauser
Mushroom + Leek Frittata - Sarah J. Hauser

Maybe you’ve just received an unexpected diagnosis, or perhaps you’re celebrating a brand new baby. Maybe you're overwhelmed with joy right now, or maybe your eyes are red and your heart is worn from the weariness that comes with motherhood. No matter where you're at today, we invite you to the table.

At the table, we can find nourishment for our bodies and souls. We can celebrate and mourn. We can learn and teach and encourage and challenge.

We can hold each other up, because the weight is not meant for us to bear alone.

Mushroom + Leek Frittata - Sarah J. Hauser

In that spirit, Coffee + Crumbs is "hosting" a Mother's Day brunch on Saturday, May 12th. We love encouraging mamas in the online space, but what we really love is seeing mamas support each other in person. In just a couple weeks, women from all over the world will be gathering around their tables for rest, nourishment, and connection.

Will you consider being a host? We've got menu ideas, conversation cards, and all kinds of other goodies we're sending to hosts for free! Click here to learn more and sign up!


Mushroom + Leek Frittata
Yields about 6-8 servings

2 medium leeks
8-10 ounces cremini mushrooms, sliced
3-4 Tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt, divided
8 large eggs, at room temperature
¼ cup full-fat coconut milk, at room temperature*
¼ teaspoon freshly ground black pepper, plus more for serving
1 Tablespoon fresh parsley, chopped

Preheat the oven to 400 degrees. 

Cut the roots off the leeks. Slice them lengthwise, then rinse under cool water to remove dirt and sand that can build up in between the layers. Chop the white and light green sections of the leeks, and discard the darkest green 2 inches or so (or reserve it for stock or other recipes. The darkest green parts can be bitter, so we’ll leave them out of this dish.)

In a 9- to 10-inch cast-iron or other ovenproof skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chopped leeks and ½ teaspoon of salt, and sauté for 5-6 minutes, until the leeks get soft and slightly browned. Add the mushrooms, along with another tablespoon or two of olive oil if needed. Cook for 5-7 more minutes, stirring frequently, until the vegetables are soft and fragrant. Turn off the heat. 

In a medium bowl, whisk together the eggs, coconut milk, ½ teaspoon of salt, and ¼ teaspoon black pepper. 

Pour the egg mixture over the leeks and mushrooms, and give everything a stir. Transfer to the oven and cook 8-10 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)

Remove from the oven and let sit for 5 minutes. Slice and serve with chopped fresh parsley and additional black pepper to taste.

*I use coconut milk in this recipe to keep it dairy-free. Full-fat coconut milk helps keep the dish creamy as opposed to using other alternatives like almond or soy milk. My husband and other friends have not been able to taste the coconut milk in the final dish at all, but you can sub in regular milk or cream if you prefer.