Sweet Potato and Chorizo Frittata

Is it just me or do y’all love chorizo like I do? Let’s be honest though; we can’t eat it as much as we’d like because it’s super high in fat and likely not the best lean animal protein at the grocery store. That being said, when a recipe has chorizo in it, I simply can’t pass it up! I think I’ve found a way to incorporate chorizo s a small amount while packing the dish full of flavor and spice. I am not a fan of heat but this one is just enough spicy without being over kill.

This is a dish I would picture to be served in Sante Fe or somewhere in Arizona. The sweet potatoes and peppers give it a heartiness while the chorizo kicks up the spice. The tomato and avocado cool it down (and maybe even top with some sour cream if you do dairy). I promise you won’t be disappointed with this one! It serves about 6-8 slices and keeps well in the fridge for reheated leftovers. Make it on a Sunday and meal prep for the next 1-2 days for breakfast!


Sweet Potato and Chorizo Frittata
Prep time
Cook time
Total time
Serves: 4-6
  • 1lb chorizo
  • 1 small sweet potato, skin-on and shredded
  • ¼ yellow onion, diced
  • 1 small yellow bell pepper, diced
  • 8 eggs
  • 1 tbsp milk (non-dairy is okay)
  • 2 roma tomatoes
  • ½ avocado
  • cilantro, for garnish
  1. Pre-heat your oven to 250 degrees.
  2. place chorizo in a large oven-safe skillet over medium heat. Break up and cook for 3-5 mins. Add in shredded sweet potatoes and diced onion and pepper. Salute for another few minutes or until veggies begin to soften.
  3. Whisk eggs with milk and a dash of salt. Add to skillet and let cook for 2 mins.
  4. Place skillet in the oven for 12 minutes and remove when the center is set and no longer jiggly.
  5. Top with sliced avocado and cilantro. Serve warm.


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