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Easy Paleo Chorizo & Tomato Frittata

simple paleo frittata recipe with chorizo and tomatoes

If you’ve never made a frittata before, this really easy paleo recipe is a great excuse to finally give this one-skillet breakfast a try.

A lot of people think frittatas are complicated and take a long time to prepare. Well no – and especially not this super-easy one.

It’s so simple and practically fool-proof you’d have to try really hard to mess this beautiful Italian breakfast up.

You’ll only need one pan…just make sure it’s oven proof. I used my trusty cast iron skillet, but any non-stick metal one that doesn’t have a plastic handle should work fine.

And then it’s simply a matter of sautéing a few veggies along with the sliced chorizo on your stovetop, then pouring your whisked eggs over everything, then sticking it all in your oven and leaving it alone for around 20-25 minutes.

Now is that ridiculously easy or what?

simple paleo frittata made with eggs, chorizo and tomatoes


And when it comes out of the oven – be careful that skillet handle is hot! – you’re going to have 6 to 8 slices of breakfast heaven to serve.

Can’t eat it all? No problem. Just wrap up each frittata slice and store them in your freezer. They’re great reheated when you need a hearty breakfast on the go.

Hope you enjoy this easy paleo frittata recipes, and as always, let me know what you think!

Easy Paleo Chorizo & Tomato Frittata

Yield: 6-8 slices

Easy Paleo Chorizo & Tomato Frittata


  • 1 Tbsp of cooking oil
  • 1 clove garlic, minced
  • 1/2 cup diced onion
  • 3 oz sliced chorizo, rough chopped
  • 1 cup fresh spinach leaves
  • 8 eggs, whisked
  • 1/3 cup coconut milk
  • 1 cup halved cherry tomatoes
  • Salt and pepper to taste


  1. Preheat oven to 350ºF.
  2. Whisk eggs together with coconut milk and season with a little salt and pepper. Set aside.
  3. Heat oil in an oven-safe 10-inch skillet to medium on the stovetop and add the garlic and onions. Sauté 3-4 minutes, then add the chopped chorizo. Cook 3 more minutes and then add the spinach leaves. After a quick stir, add the whisked eggs/coconut milk mixture, and finally top with the cherry tomato halves. Immediately place skillet in 350ºF oven. Bake undisturbed until eggs are cooked through, around 20-25 minutes.
  4. Carefully remove hot skillet from oven, season frittata with more salt and pepper if desired. Slice, serve and enjoy!


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