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chorizo frittata recipe image

Spicy Primal Chorizo Frittata with Jalapeno

  • Author: Shannon Doleac
  • Total Time: 1 hour
  • Yield: 4-6 1x


  • 11 oz. chorizo (pre-cooked links)
  • 12 eggs
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 Tbsp butter, ghee, or coconut oil
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded, and diced
  • 2 cloves garlic, minced
  • 4 large handfuls of leafy greens
  • 4 oz. shredded cheddar cheese (optional)
  • Fresh oregano, chopped
  • Fresh chives, chopped
  • 1 avocado, sliced
  • Salsa, to top


  1. Preheat the oven to 350ºF.
  2. Remove casing from chorizo and chop into small pieces (set aside).
  3. Crack eggs into a medium bowl and whisk with sea salt and pepper (set aside).
  4. Add butter, ghee, or coconut oil to a 12” cast iron skillet and heat over medium.
  5. Add diced onion, pepper, jalapeno, and garlic. Saute for 3 to 5 minutes, or until onions and peppers soften.
  6. Add chopped chorizo, stirring until hot and slightly browned.
  7. Place handfuls of greens into the pan and toss until just wilted.
  8. Pour whisked eggs into the pan and allow to spread evenly. Allow mixture to cook for 10 minutes.
  9. If using cheese, sprinkle on top. Carefully place the skillet into the oven.
  10. Cook for 25 minutes, or until the middle is set (no jiggling).
  11. Remove from the oven and top with fresh chopped herbs.
  12. Cut into 6 to 8 slices. Serve each with sliced avocado and salsa.