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Frittata with Red Capsicum, Chorizo & Tomatoes

paleo omelette recipe with chorizo red capsicum tomatoes

Recipe: Frittata with red capsicum, chorizo and tomatoes

Frittata is an Italian-style omelette filled with various ingredients.We have these omelettes most mornings in our house because they’re delicious, nutritious and fast to prepare. To me, a frittata is like a pizza of Paleo world – there are dozens of variations to choose from. The secret to a good frittata is to pre-cook the base ingredients and make those super tasty with spices, herbs, onion and garlic. The whole egg mix needs to cook slowly on medium/low heat until 90% done, the rest will cook once you turn the heat off. If you cook it for too long, the frittata will become slightly porous like Aero chocolate.  Flip one half over the other or slice into triangles. It goes without saying but make sure you use free range eggs, organic if possible.


  • 6 eggs
  • 1/2 cup of full fat cream or milk if you allow dairy (if not, just add an extra egg white for volume)
  • 1 chorizo sausage,  make a small incision and peel the skin off)
  • 1 white onion, chopped
  • 1/2 large red capsicum (aka pepper), diced
  • 1 Roma tomato, sliced thinly
  • 1 garlic clove, peeled and diced finely
  • 1/2 tsp sweet paprika
  • 1 tsp ghee or 2 tbsp olive oil
  • Fresh basil
  • Sea salt and pepper


  1. Heat a large frying pan with a little ghee or 1 tablespoon of olive oil.
  2. Slice half of chorizo sausage into small disks and chop the other half into small cubes. Fry the round slices on both sides first, remove to a plate with some paper towel.
  3. Chop and slice onion, garlic, and capsicum. Add to the same frying pan with a little more ghee or olive oil and the rest of chopped chorizo sausage. Cook on medium heat until softened, add paprika and stir.
  4. Whisk 5 eggs with cream and 1/2 teaspoon of sea salt. Make sure onion and chorizo mixture is spread evenly before pouring the eggs over the whole surface.
  5. Place tomato slices and pre-cooked chorizo slices on top. Make a little well in the middle and crack the last egg, keeping the yolk in tact. Cover with a lead and cook until the top layer of the omelette is 80% cooked. Take the lead off and leave on the heat for another minute or so. You know it’s ready when most of the egg mixture is cooked through, it’s ok if it feels a little undone on the top as it will keep cooking on your plate.
  6. Grind some black pepper and scatter a few fresh basil leaves before serving.

Preparation time: 10 minutes

Cooking time: 10 minutes

Number of servings: 3

Serving suggestions: Serve with a side of avocado & tomato salad or some grilled asparagus or zucchini. If you have a frittata after a work-out, I recommend to make some sweet potato hash browns or grilled pumpkin. You can also add some pre-cooked sweet potato to the base. And remember, omelettes and frittatas are not just for breakfasts!

  1. Warm the coconut oil in a pan. Sauté the onions until they caramelize. Add the diced mushrooms and chopped broccoli and sauté until the broccoli is soft (usually about 5 minutes). Spread the vegetable mix across the bottom of the pan. Add the eggs, sea salt, pepper and garlic powder by gently pouring over the top of the vegetables until eggs are cooked.

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