Chorizo & Roasted Pepper Frittata
This Spanish inspired Chorizo and Roasted Pepper Frittata is so tasty and packed with sweet roasted peppers, red onions and spicy chorizo. It’s a great make ahead breakfast when you are doing a whole30, or just looking for an easy breakfast to make on a Sunday and enjoy on the go throughout the week. It’s Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
I am not a big fan of eggy breakfast dishes, but add in chorizo and I am completely sold! This Spanish inspired chorizo and roasted pepper frittata is a spin on a tapas dish I had in Ibiza last summer. It was cut into small cubes and served with toothpicks which I found to be incredibly frustrating because I loved the flavours so much I wanted a huge serving, not bite sized portions! The combination of sweet oven roasted bell peppers, spicy chunks of chorizo and roasted red onion, plus an paprika spiced egg base is so delicious and works just as well for breakfast as it does as a light lunch or dinner, or cut into cubes and served as an appetizer.
Why you are going to love this Whole30 Spanish inspired Chorizo Frittata:
- The flavours! This isn’t your average frittata, it’s packed with so much flavour! The combination of sweet roasted peppers, spicy chorizo plus creamy egg base is really delicious
- Meal prep win! Whether you are making this to feed a crowd, or as meal prep for easy breakfasts for the week ahead, this is the perfect breakfast dish to make in advance. To reheat you can either microwave it, or pop it in the oven for 5-8 minutes just until its warmed through.
- Even egg haters will enjoy it! I am really not a fan of eggy breakfasts butt absolutely LOVE this frittata thanks to the large ratio of filling to egg. That being said if you prefer your frittata with a more eggy consistency, you can use 8 eggs and 2/3 cup coconut milk.
Time saving hack
To cut down on prep time you can use 3/4 cup of chopped jarred roasted peppers. If doing a Whole30 just be sure to check the labels to make sure they don’t contain additives or sugar. If you are making this to serve to guests/family, you can cook the veggies in advance and then quickly add them to a baking dish/skillet with the egg and bake before serving.
Ways to modify this Spanish Chorizo & Roasted Pepper Frittata:
- Make them into mini frittatas instead: Divide the filling between 8-10 muffin cups and pour the egg mixture overtop. Bake for 20 minutes at 350º Fahrenheit (175º Celsius) until set through.
- Make them vegetarian: Skip the chorizo and saute mushrooms in garlic and paprika until tender.
- Swap the sausage: use crumbly ground chorizo in place of sliced chorizo sausage or alternatively you can use my recipe for Homemade Chorizo which is made with ground pork and bacon (and it’s Whole30 and Specific Carbohydrate Diet legal!).
- Use any milk you prefer: I love the creaminess that coconut milk adds to the frittata, but it can be used for any other milk substitute such as almond milk, cashew milk or milk/cream for those not following a dairy free diet.
- Add more veggies: feel free to add in other veggies such as spinach, roasted butternut squash, zucchini or asparagus.
Here are a few other easy egg breakfasts that you might enjoy:
- Greek Frittata
- Caramelized Onion, Butternut Squash & Turkey Breakfast Casserole
- Summer Sheet Pan Frittata
- Ratatouille Baked Eggs
- Mexican Breakfast Hash
- Spicy Shakshuka
- 4-Ingredient Moroccan Omelette
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Chorizo & Roasted Pepper Frittata
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 2 tbsp olive oil
- 1 large red onion cut into wedges
- 2 cloves garlic minced
- 200 grams (7 ounces) chorizo cut into small pieces
- 6 eggs
- 1/2 cup coconut milk
- 1 1/2 tsp paprika
- 1/2 tsp cayenne powder (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Cut the bell peppers in half, remove the seeds and stem and place the halves on a baking tray. Drizzle with 1 tbsp olive oil and put in the oven to roast for 20 minutes. After 10 minutes of baking, place the red onion wedges on the tray, drizzle with a splash of olive oil and return to the oven to cook for another 10 minutes. The peppers are done when they are soft and have a slightly charred skin. When the peppers are done, place them on a cutting board and place a bowl overtop to trap the steam. Leave them to rest for 5 minutes (this will make it easier to peel off the skin).
- In a cast iron skillet heat 1 tbsp olive oil on medium high heat. Stir in the minced garlic and cook for 20 seconds until fragrant and then add in the chopped chorizo and cook for 5 minutes until the chorizo is cooked through and then remove from the heat.
- While the chorizo is cooking peel the skin off of the roasted bell peppers. Cut the peeled peppers into thin strips.
- In a bowl whisk together the eggs, coconut milk, paprika, cayenne, salt and pepper.
- Add the sliced peppers and red onion to the cast iron skillet and pour the egg mixture overtop. Transfer to the oven to bake for 20-25 minutes until the egg has set and the top of the frittata is firm to the touch. Serve sprinkled with chopped parsley.