Paleo Portuguese Brunch: Creamy Portuguese-Inspired Shrimp and Chorizo Frittata with Aromatic Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large organic eggs 1 cup raw shrimp, peeled and deveined 4 oz chorizo sausage, casing removed 1/2 cup coconut milk 1/2 cup spinach, roughly chopped 1/4 cup red bell pepper, diced 1/4 cup yellow onion, finely chopped 2 cloves garlic, minced 1 tbsp fresh parsley, finely chopped 1 tbsp fresh cilantro, finely chopped 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp smoked paprika 1/8 tsp cayenne pepper (optional) 2 tbsp olive oil

Instructions

1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, coconut milk, salt, black pepper, smoked paprika, and cayenne pepper (if using). Set aside.
2. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Add the chorizo and cook until browned, breaking it into smaller pieces with a wooden spoon. Remove the cooked chorizo from the pan and set aside on a plate.
3. In the same skillet, add another tbsp of olive oil, sauté the onion and garlic until translucent. Add the red bell pepper and cook for 2 3 minutes, stirring occasionally.
4. Add the shrimp to the pan, cook for about 2 3 minutes per side or until pink and cooked through. Stir in the spinach and cook until wilted.
5. Sprinkle the parsley and cilantro over the cooked shrimp mixture, stir well to combine. Remove from heat.
6. Add the cooked chorizo back into the pan with the shrimp mixture, stirring gently to mix. Pour the egg mixture over the shrimp and chorizo, ensuring everything is evenly coated.
7. Place the skillet in the preheated oven for 15 20 minutes or until the frittata is set and slightly golden around the edges. Remove from the oven and let it rest for a few minutes before serving.
8. Plate the frittata, garnishing with additional herbs if desired. Enjoy your Paleo Portuguese Brunch!

Chef’s Insight

The combination of shrimp and chorizo creates a delightful balance of flavors that complements the creamy frittata and aromatic herbs.

Notes

Feel free to swap out the vegetables according to your preferences, such as using mushrooms or zucchini.