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.
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.