I don’t know about you guys, but I love chorizo! I used to have it growing up and have been hooked ever since. So many different chorizo brands have unnecessary ingredients that I choose not to consume, so I stayed away from eating chorizo for a long while when I became more knowledgable on the importance of the foods we consume. Luckily, I found an awesome brand that makes super clean ingredient chorizo that I feel comfortable consuming! Plus, it’s Whole30 compliant because there is no sugar! The chorizo that I’ve been buying for a while now is made by Mulay’s Sausage. It’s perfectly seasoned and tastes absolutely delicious. The full-fat coconut milk that I’ve buying lately is this Native Forest brand because the ingredients are literally just organic coconut and purified water. That’s it! I usually purchase both of these products at my local Natural Grocers.
I love making frittatas because they make for great leftovers. When I was an intern during the summer of last year, I prepped a frittata every Sunday and had that every single day for breakfast. I never ever got tired of it! I like to make my frittatas in my cast iron skillet because it makes for easy transfer from stove top to oven. You can totally use any oven-proof skillet that you have. I used a 12 inch skillet, but a 10 inch will work just fine. You can top this frittata with anything you like! I personally feel that chorizo pairs perfectly with cilantro, hot sauce, and avocado, so of course I topped mine with all three!
Paleo | Whole30
- avocado oil
- 1/2 lb. chorizo
- 1 small bell pepper, diced
- 1 small yellow onion, diced
- 10 eggs
- 1/4 cup full-fat coconut milk
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp chili powder
- Himalayan salt, to taste
- 10 cherry tomatoes, halved
- cilantro, for garnish (optional)
- hot sauce, for garnish (optional)
- avocado, for garnish (optional)
- Preheat the oven to 375 degrees and heat 10 or 12 inch cast iron skillet (or oven-proof skillet) over medium heat.
- Once the skillet is ready, add in the chorizo and cook until no pink remains.
- When cooked through, place chorizo onto paper towel lined plate. Drain off most of the fat, leaving 1 tbsp in the skillet.
- Add in the bell pepper and onion. Sauté until onion is translucent.
- Once the veggies are done, add the chorizo back into the pan.
- In a medium bowl, add in the eggs, coconut milk, and seasonings. Whisk together with a whisk or hand mixer until nice and frothy, about 2 minutes.
- Lower the heat to medium-low and add in the egg mixture. Let sit for about 5 minutes.
- Add the cherry tomato halves to the top of the frittata and place the skillet into the oven.
- Bake for about 12 – 15 minutes, or until the center is no longer jiggly.
- Top the frittata off with your favorite toppings or place into a container to save for later!