Frittata is an Italian-style omelette filled with various tasty ingredients. I make frittata omelettes regularly in our house because they’re delicious, versatile and fast to prepare. This chorizo frittata is one of my favourites and I hope you enjoy this recipe.
To me, a frittata is like a pizza of the Paleo world – there are dozens of variations to choose from. The secret to a good frittata is to pre-cook the base ingredients together with tasty with spices, herbs, onion and garlic. Once you add the egg mixture, it 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.
Another option is to stick the pan under a hot grill for a minute to finish off the cooking process. You can also cover the pan with a lid to speed up the cooking process.
Chorizo: I like to buy good quality chorizo from my butcher or from a deli. You can get a raw or cured chorizo, as you’re going to fry it anyway. Chorizo is essentially a pork sausage made with lots of paprika, salt, garlic, and a few other spices, depending on its variety (e.g. Spanish vs Portuguese vs Mexican). You can replace chorizo with salami, bacon, ham or mushrooms.
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 add some sweet potato or grilled pumpkin to it. Remember, omelettes and frittatas are not just for breakfasts!
More delicious egg recipes:
Quick & easy zucchini egg scramble
Spiced sweet potato egg bake
Mexican scrambled eggs with avocado and radish salad
Asian omelette with mushrooms & green fine beans
20 Paleo breakfast casseroles to start the day with
- 1 tablespoon coconut oil, ghee or olive oil
- 1 chorizo sausage (about 200 g /7 oz), make a small incision and peel the skin off
- 1 medium brown onion, sliced
- ½ large red pepper (capsicum, you can use red and green), diced
- 1 garlic clove, peeled and diced finely
- ½ tsp sweet paprika
- ½ teaspoons sea salt
- Pinch of pepper
- 7 eggs
- 1 Roma tomato, sliced thinly
- Fresh basil, for garnish
- Heat coconut oil (ghee or olive oil) in a large frying pan over medium-high heat.
- Slice half of the chorizo sausage into small round slices and chop the other half into small cubes. Fry the round slices on both sides first and remove to a plate with some paper towel. We will add this on top later. Reserve the fat from the chorizo in the pan.
- Chop and slice onion, garlic, and red peppers. Add to the frying pan together with the rest of the chopped chorizo sausage. Cook over medium heat until softened, about 3-4 minutes, then add paprika, salt and pepper, and stir.
- Whisk 6 eggs with a pinch of salt in a bowl and leave one egg whole. Make sure the onion and chorizo mixture is spread evenly in the pan and pour the egg mixture over the top.
- 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 lid on until the top layer of the omelette is 80% cooke, 2-3 minutes. Take the lid 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. You can stick it under the grill for 30 seconds to a minute to finish cooking.
- Grind some black pepper and scatter a few fresh basil leaves for garnish