I do not find it easy to get in a lot of protein on a daily basis. Even when I try to specifically, I’ll end up having an off day or two that stretches onwards. When that happens I once again have to put thought into my protein consumption, and that’s where having easy go-to protein recipes on hand is key. This Trader Joe’s soyrizo frittata is one I have been making for years, even before starting this blog — even before there was a Trader Joe’s in my city and I had to drive to Charlotte!

What is Trader Joe’s Soyrizo?

Trader Joe’s soyrizo is a spiced soy crumble formed into a sausage shape with a plastic casing. You remove the plastic casing when it’s time to use it. There’s 8 grams of protein in 1/3 of a cup of it! Plus there is no cholesterol, like traditional meat chorizos, making this an excellent option.

It’s a staple at Trader Joe’s, meaning it doesn’t leave seasonally. You can find it in the refrigerated section with the tofu, other cold faux meats, lunch meats, and at least at my TJ’s, near the raviolis too.

Vegetarian, Not Vegan

While the soyrizo is vegan, the other ingredients in this dish are decidedly not — eggs, cheese, milk. I haven’t tried to veganize a frittata but I don’t imagine it would taste all that great, so I do not recommend it. This one is for the vegetarians, not the vegans.

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Trader Joe's Soyrizo Frittata

Course Breakfast

Cuisine American

Keyword cheese, eggs, soy chorizo

Prep Time 10

Cook Time 30

Total Time 35

Servings 4 servings

Equipment

1 9" pie plate

Ingredients

1 package Trader Joe's soyrizo
5 eggs
1/4 cup milk
1 cup assorted shredded cheese (cheddar, Parmesan, emmentaler, Swiss, gruyere, etc).
spray oil
salt and pepper to taste

Instructions

Preheat the oven to 425 F.
Lightly spray a saute pan (large enough for the package of soyrizo) with cooking oil, I like Trader Joe's avocado oil. Turn the heat to medium.
Once the pan is hot, add the soyrizo and use a spatula to chop into ground meat and stir occasionally, until it's cooked though, about 5 minutes.
While it's cooking, crack the eggs into a bowl and stir together. Add in the milk, salt, and pepper and stir together to emulsify.
Once the oven is preheated and the soyrizo is cooked, spray the pie plate with the cooking spray. Use a brush to thoroughly cover the bottom and sides of the pan so the egg won't get stuck.
Evenly spread the soyrizo on the pie plate.
Pour the egg mixture evenly over the soyrizo.
Scatter the shredded cheeses evenly over the egg mixture.
Place in the oven for 15 minutes or until the eggs are set (don't jiggle anymore).
Optional: turn on the broiler for 2-4 minutes to brown the top to your liking.
Remove from the oven and let sit to rest for 5 minutes.
Cut into 4 even pieces and serve.
To reheat the next day, place a slice of frittata onto a piece of aluminum foil and put into the oven at 350 F for 5-7 minutes or until heated through.

How to Serve a Soyrizo Frittata

I like to cut it into four even pieces to get a good, full serving. Sometimes I eat it by itself, but it goes great alongside a green salad for lunch or dinner. Serve it for breakfast with a selection of cut fruits or berries to start the day off with a good bang of nutrients.