Chorizo & Sweet Potato Paleo Frittata — Easy Brunch Recipe

Brunch often means heading out for bottomless mimosas and a long, leisurely meal—but it can be just as special at home. This Chorizo & Sweet Potato Paleo Frittata brings restaurant-quality flavor to your kitchen with minimal fuss. Invite friends or family, pour a round of mimosas, set the table outdoors if the weather allows, and serve a satisfying, protein-rich frittata that pairs perfectly with fresh greens or a simple salad.

Ingredients

8–10 eggs
1/2 cup sweet potatoes, diced small
About 1 cup cooked turkey chorizo (half a package of Diestel Turkey Chorizo or another compliant chorizo)
1/4 red onion, diced small
Juice of 1/2 lime
2 tbsp fresh cilantro, chopped, plus extra for garnish
2 cups mixed greens (baby spinach or a super greens mix work well)
1 tbsp compliant cooking oil or ghee (coconut oil is used here)
Compliant cooking spray for the skillet

Method

1. Whisk the eggs in a bowl until fully combined and slightly frothy. Season with salt and pepper and add the juice from half a lime. Set the egg mixture aside while you prepare the vegetables and chorizo.

2. Heat a cast-iron skillet over medium-high heat. When the skillet is hot, spray it lightly with cooking spray—this helps the frittata release cleanly—then add 1 tablespoon of your chosen cooking oil and let it melt.

3. Add the diced sweet potatoes to the skillet and sauté for about 4 minutes, stirring occasionally, until they begin to soften. Season with a pinch of salt and pepper as they cook.

4. Add the diced red onion and the cooked chorizo to the skillet. Continue cooking until the chorizo is heated through and the onions are translucent, about 3–4 more minutes. The sweet potatoes should be tender when pierced with a fork.

5. Reduce the heat to low and stir in the greens. Cook just until they begin to wilt, about 1–2 minutes, so they retain color and some texture.

6. Shift the sautéed mixture so it’s evenly distributed across the skillet. Pour the whisked eggs over the top and sprinkle the chopped cilantro across the surface. Gently lift the edges with a spatula to let a bit of egg flow underneath, helping the frittata set evenly.

7. Cover the skillet and cook on low until a light crust starts to form around the edges, about 4–6 minutes. At this point, preheat your oven broiler on low so it’s ready to finish the top.

8. Transfer the skillet to the oven and place it under the broiler set to low. Broil for 3–5 minutes until the center sets and the top turns golden. Keep an eye on it—the broiler works quickly. The frittata is done when there are no liquid pools of egg and the center springs back slightly when pressed.

9. Remove the skillet from the oven and let the frittata rest, covered, for a minute or two. Resting helps it set fully and makes slicing cleaner. Slice into wedges and garnish with extra cilantro before serving.

Tips and Variations

Make it ahead: Prepare the filling and refrigerate. When ready to serve, whisk fresh eggs and finish the frittata as directed.
Adjust spice: Swap turkey chorizo for milder sausage if you prefer less heat, or add a pinch of smoked paprika for more depth.
Vegetarian option: Omit the chorizo and add roasted mushrooms or extra diced peppers for a hearty, meat-free version.
Serving suggestions: Serve with a bright side salad, avocado slices, or a simple fruit platter for a complete brunch spread.
Storage and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F oven or in a skillet over low heat to keep the texture tender.

This Chorizo & Sweet Potato Paleo Frittata is adapted from Popular Paleo and is an easy, flavorful option for weekend brunch, meal prep, or a protein-packed weeknight dinner. Enjoy warm or at room temperature—either way, it’s a crowd-pleaser.