Chorizo and Spinach Frittata recipe

Chorizo and Spinach Frittata recipe

Meet your new weekday morning hero! Crumbled chorizo sausage, spinach and tomatoes pack so much flavor and color to this healthy and delicious frittata. I use spinach grown from my Tower Garden FLEX! This dairy free, gluten free, Whole30 compliant and paleo recipe is perfect to meal prep for the week or to serve a crowd for weekend brunch!

Chorizo and Spinach Frittata recipe

Recipe by Ann Woo Stephenson


Prep time


Cooking time




    • 1/2 lb


    • 1/2 cup

      sweet peppers, diced

    • 12

      eggs, beaten

    • 1/3 cup

      tomatoes, quartered

    • 1/2 cup

      spinach, chopped

    • Avocado oil spray


    • Everything but the bagel seasoning (optional)

    • Salt and pepper, season to liking



    • Preheat oven to 400 degrees.

    • Heat large pan over medium high and cook chorizo until brown (about 5 minutes).

    • Once fully cooked, add peppers to pan and sauté together with drippings from chorizo for a couple of minutes. Set pan aside. 

    • Spray baking dish with avocado oil, or any nonstick oil, and add chorizo mixture to pan. Add tomatoes and spinach to pan and stir everything together. 

    • Pour whisked eggs into the dish then transfer to oven to bake for 20 minutes, or until the egg has completely set.

    • Allow to cool slightly before slicing into 8 rectangular pieces. Top with everything but the bagel seasoning and serve.

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      Chorizo and Spinach Frittata recipe

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