Whip up this delicious chorizo frittata recipe, packed with savoury chorizo, vibrant veggies, and melty cheese. Perfect for any meal, this high-protein, low-carb delight is both healthy and satisfying. PS. This recipe has been updated with new pics and video!
Frittata is an Italian-style omelette filled with various tasty ingredients. I love making frittata for breakfast, brunch or an easy lunch, especially when all I’ve got is eggs and some veggies. My favourite version is chorizo frittata with sweet red peppers, juicy cherry tomatoes, and a little cheese.
It has that perfect balance of flavours and textures, combining crispy chorizo with fresh veggies and fluffy eggs. Plus, it’s pretty easy and versatile – great for meal prep or feeding a crowd.
This chorizo frittata is high in protein, low in carbs, gluten-free, and can be made paleo and Whole30-friendly (omit the cheese). It’s tried, tested and adored by friends and family – a must-have in your recipe rotation.
Frittata vs Quiche vs Omelette
By the way, if you’re sometimes confused about the difference, frittata is baked with veggies and/or meat and has more eggs and just a little milk, quiche has a pastry crust and has a higher ratio of dairy, and omelettes are cooked on the stovetop and folded, usually without milk or just a little.
What You’ll Need
Here is what you’ll need for this chorizo frittata recipe. Find the full measurements in the recipe card below.
- Chorizo – you can use Spanish or Mexican chorizo; I like the European style with lots of paprika and garlic, and I use the semi-crudo chorizo. You can eat this one uncooked but I prefer to pan-fry it first for that crispy edge and a little char. Have is sliced into circles to go on top and half is diced to go inside. Swap chorizo for bacon or sausage for a different flavour.
- Red peppers – you can use bell peppers/capsicum or longer horn peppers (which are very sweet). I like to have a few whole circle slices to put on top and dice the rest to go inside the frittata. Use any colourful bell peppers for a visual pop.
- Cherry tomatoes – diced round or Roma tomatoes can also be used but I love the cherries for their sweetness.
- Onion and garlic – for extra flavour!
- Egg Mixture: eggs, milk (dairy or dairy-free), salt and pepper
- Topping: Grated cheese (cheddar, mozzarella, or similar) and some fresh herbs (parsley, basil or oregano). Dairy-free cheese options available for paleo/Whole30 or go without.
How To Make Chorizo Frittata
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat oven to 200°C/400°F.
- Prepare chorizo and red pepper: half diced, half sliced. Slice cherry tomatoes.
- Pan-fry chorizo and pepper circles in 1 tbsp olive oil until golden. Remove and set aside. We will use them on top of the frittata.
- In the same pan, sauté diced onions, chorizo, and peppers with salt in remaining olive oil until golden. Add garlic and most tomatoes; sauté until chorizo is browned and veggies softened.
- Whisk eggs with milk, salt, and pepper. Set aside.
- Add egg mixture to skillet, fold in chorizo and pepper mix, sprinkle cheese on top.
- Bake for 10 minutes, add pre-cooked chorizo, pepper circles, and reserved tomato slices on top. Bake for 5 more minutes.
- Rest, slice, and serve.
Watch The Video
Recipe Tips
- Frittata is best cook to about 90-95%, the rest will cook once you take it out of the oven. If you cook it for too long, the frittata will become slightly porous.
- Use an oven-proof skillet for easy transfer to the oven.
- Add spinach or kale for extra greens. Substitute the chorizo with spicy sausage for a different twist.
Serving Suggestions
Pair with sourdough toast or a side salad. Add sliced avocado or guacamole, and don’t forget a few drizzles of hot sauce for an extra kick. If serving for lunch, I make a simple salad. For extra protein and fibre, I like to add a side of baked beans.
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Ingredients
- 2 tbsp olive oil divided
- 100 grams chorizo 3-3.5 oz, I used semi-cured, half diced and half sliced into full circles
- 1 red bell pepper I used elongated horn peppers, half sliced into full circles and half diced
- 1/2 onion diced
- 1/4 tsp salt
- 10 cherry tomatoes sliced in 3 circles each
- 1 garlic clove minced or finely diced
- For the egg mixture
- 7 large eggs
- 1/4 cup + 1 tbsp milk your choice
- 1/4 tsp salt
- 1/4 tsp pepper
For topping
- 1/2 cup grated cheddar cheese or tasty, mozzarella, or similar
- Fresh herbs for garnish I like parsley or basil
Instructions
- Preheat the oven to 200°C / 400°F.
- Cut half of the chorizo into full circles and dice the rest. Cut half of the red pepper into full circles and dice the rest. The full circles will be pan-fried and placed on top. The diced pieces will go inside the frittata.
- Slice the cherry tomatoes into 3 circles each. Reserve a few for the top and the rest will go inside.
- In a medium pan or skillet, pan-fry the full circles of chorizo and peppers in 1 tbsp of olive oil until golden brown, then remove from the pan and set aside.
- In the same pan, add another tablespoon of olive oil, the diced onions, diced chorizo, and remaining peppers, plus 1/4 teaspoon of salt. Sauté for 3-4 minutes until golden. Then add the garlic and most of the sliced cherry tomatoes (reserve a few for the top). Sauté together for 2-3 more minutes, until the chorizo is browned and the vegetables have softened.
- In the meantime, whisk the eggs with the milk, salt, and pepper. Set aside.
- Turn off the heat. Add the egg mixture to the skillet and gently fold through the chorizo and pepper mixture. Sprinkle the grated cheese on top.
- Pop the skillet in the oven for 10 minutes. Then remove and place the pre-cooked chorizo and pepper circles and reserved tomato slices on top. Pop back in the oven for 5 more minutes, or until the top is just set.
- Remove from the oven and let it rest for a minute. Insert a knife around the edges to free up the frittata. Slice and serve while hot.
Video
Notes
Nutrition
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
I saw this recipe in my email and just had to try it. Another amazing recipe from Irena! A great breakfast recipe that goes great with some chunky salsa.
Thanks 🙂 Yes to chunky salsa, I love some with egg dishes too.
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.
Great post, I admire the writing style 🙂 A little off topic here but what theme are you using? Looks pretty cool.
Thanks 🙂 the theme is Coraline with a few CSS tweaks.