Chorizo and Veggie Frittata

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

Ingredients:

• 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)

Directions:

1. Preheat the oven to 375 degrees and heat 10 or 12 inch cast iron skillet (or oven-proof skillet) over medium heat.
2. Once the skillet is ready, add in the chorizo and cook until no pink remains.
3. When cooked through, place chorizo onto paper towel lined plate. Drain off most of the fat, leaving 1 tbsp in the skillet.
4. Add in the bell pepper and onion. Sauté until onion is translucent.
5. Once the veggies are done, add the chorizo back into the pan.
6. 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.
7. Lower the heat to medium-low and add in the egg mixture. Let sit for about 5 minutes.
8. Add the cherry tomato halves to the top of the frittata and place the skillet into the oven.
9. Bake for about 12 – 15 minutes, or until the center is no longer jiggly.
10. Top the frittata off with your favorite toppings or place into a container to save for later!

Enjoy!