Sensational Spanish Brunch for Paleo Dieters: Mouthwatering Paella Frittata with Chorizo

Allergens

Eggs, Soy (in Chorizo), Wheat (in Chorizo)

Ingredients

• 4 large eggs 2 oz chorizo sausage, diced 1 small onion, chopped 1 red bell pepper, sliced 1/2 cup baby spinach, roughly chopped 1/2 cup cherry tomatoes, halved 1 garlic clove, minced 1 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp ground turmeric Salt and pepper to taste 3 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, smoked paprika, cumin, turmeric, salt, and pepper until well combined. Set aside.
3. Heat 2 tbsp of olive oil in an oven safe non stick skillet over medium heat. Add the chorizo and cook for about 4 minutes or until browned, stirring occasionally. Remove from skillet and set aside.
4. In the same skillet, add another tablespoon of olive oil, onion, red bell pepper, and garlic. Cook for about 5 minutes or until onions are softened and translucent.
5. Add cherry tomatoes to the skillet and cook for an additional 2 minutes.
6. Stir in the chopped spinach and cook for another minute, allowing it to wilt slightly.
7. Reduce heat to low, then pour the egg mixture over the vegetables in the skillet, evenly distributing them. Gently mix everything together with a spatula.
8. Place the browned chorizo on top of the egg and vegetable mixture.
9. Transfer the skillet to the preheated oven and bake for 15 20 minutes or until the frittata is set and the edges are slightly golden.
10. Remove from oven, allow to cool for a few minutes, then carefully slide the frittata onto a serving plate.
11. Garnish with fresh parsley and enjoy!

Chef’s Insight

The combination of smoked paprika, cumin, and turmeric gives this frittata a deep, rich flavor that complements the savory chorizo and tender vegetables.

Notes

Feel free to customize this recipe with your favorite vegetables or protein sources for a unique brunch experience!