Chorizo Frittata

I love chorizo and I love eggs, so I knew I had to create some magic in the kitchen by combining these two into one delicious breakfast dish. I must say, this Chorizo Frittata managed to exceed my expectations!

If you’re not familiar with frittatas, they’re basically crustless quiches (I promise you won’t miss the crust here!). They’re easy to throw together and they reheat beautifully. This Chorizo Frittata recipe is not only absolutely full of flavor and protein, it’s also Whole30 compliant, paleo, dairy free, gluten free, and nut free. You could even leave out the potatoes and double the bell peppers to make it low-carb. Either way, I know you will love this one!

Ingredients:

• 2 small potatoes (or one large)

• 1/2 of one red bell pepper

• 2 T olive oil, divided

• 8 large eggs

• 1/3 cup almond milk

• 1/2 t salt

Chorizo Ingredients:

• 2 T paprika

• 1 T garlic powder

• 1 T cumin

• 1 t salt

• 1/2 t dried oregano

• 1/2 t ground black pepper

• 1/4 t cayenne

• 1/4 t cinnamon

• 1 lb. ground pork

• 1 T apple cider vinegar

Instructions:

Preheat oven to 450°. Chop potatoes and red bell pepper into 1” cubes and toss in 1 T olive oil. Place veggies in an 8x8” pan in a single layer and roast until browned (about 20-25 minutes). 

Meanwhile, make the chorizo: combine all of the seasonings in a large bowl and mix well. Add ground pork and apple cider vinegar to the bowl with the spices and mix well with your hands.

Heat skillet to medium and add 1 T olive oil. Once skillet is hot, add raw chorizo mixture, break into pieces with your spatula, and sauté until cooked through (about 6-7 minutes). 

Once the potatoes and peppers are done cooking, turn the temp down to 375°. Whisk the eggs, milk, and salt in a bowl. Simply add the chorizo on top of the veggies, and pour in the eggs. Cook frittata until firm and lightly browned (about 25-30 minutes).

Servings: 4

Cooking time: about 1 hour