A healthy savory breakfast or brunch with the perfect amount of spice! A Chorizo Sausage Sweet Potato Frittata with perfectly caramelized onions for the perfect amount of sweetness! This impressive but easy frittata is Paleo and Whole30 friendly, and a recipe you’ll turn to again and again to feed your family and friends!
Oooh this was good. I can say that because I just had a generous helping of it for dinner, after some for lunch (and a snack…yup) and it was REALLY good. Better than I expected.
Ain’t it the best when you play around in the kitchen, make up that you’re pretty sure will work, and then it surprises you by being flipping awesome? I love it. It makes all the recipe disasters AKA cooking heartbreaks fade into the background and you feel like you could cook damn near anything.
Do you get cooking heartbreak? Cooking heartbreak is the worst, I named it that because I literally feel like someone broke my heart (the topic is laawwws) when a recipe fails, and fails badly.
All the time and effort invested. It starts with denial “I can fix it. I can try something different and turn this whole thing around. I can still make this work” then moves on to anger “f@#* off paleo muffins! You call yourself muffins but you’re dry and sticky (weird, but it’s happened) and can’t even rise in the oven!”
Then it gets to the point of “what could I have done to make it end differently” and then of course “maybe it just wasn’t meant to be” and then back to “Paleo muffins are good for no one. I’m never baking them again. I’ll stick to sweet potatoes and bacon.”
Then, finally, it’s: “It wasn’t me, it was the recipe. The recipe was doomed to fail from the beginning. I can find another one and maybe it will work out better.” Uh, what? Yes! You heard me. Cooking heartbreak. It’s a thing (well, it’s my thing.) Now back to happier times with my chorizo sausage sweet potato frittata! (Don’t forget the caramelized onions!)
Chorizo Sausage Sweet Potato Frittata {Paleo & Whole30}
Chorizo Sausage Sweet Potato Frittata with Caramelized Onions {Paleo & Whole30}
Ingredients
- 1 small sweet potato or half of a large one
- 1 large yellow onion
- 1/2 lb chorizo pork sausage I got mine at whole foods
- 1/4 cup ghee or cooking fat of choice for the onions*
- 2 tbsp ghee or cooking fat of choice for the sweet potatoes
- 1/4 tsp salt
- 6 eggs
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/8-1/4 tsp sea salt
Instructions
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First caramelize the onions. Melt 1/4 cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
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While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
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Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
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Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med-low heat.
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Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
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By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
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In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
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Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.
Recipe Notes
Ancient Organics Ghee is my favorite and the one I typically use!
Nutrition
See? Love at first bite. It was meant to be. No heartbreak here. Enjoy!
Want more savory Whole30 breakfast ideas? Try one of these!
Sweet Potato Bacon and Kale Hash for One
Plantain Bacon and Apple Hash with Fries Eggs
This is so good! I’m excited to add this to my regular weekly whole meals for some variety. I can’t wait to have left overs for a quick breakfast tomorrow!
I am trying to use stuff from my fridge and have everything except the chorizo. I do have italian sausage – do you think that would be a fine sub? I know it would change the flavor a little.
Yes that would work well!
You MUST make this! My boyfriend is not a fan of eggs so our first whole30 was tough to come up with filling and tasty breakfasts for him. He agreed to at least try this one morning and has asked for it every single week since! It even made him try other quiches and fritatas!
OMG! This was DELICIOUS! My husband says it’s one of the best things he’s eaten! I’m not a huge egg fan, but I eat a lot of them because they are such a staple in Paleo cooking. This was not too egg-y at all. And the sweetness from the onions and cooked sweet potatoes…heaven! I was lazy, and considered just shredding the sweet potato and adding it to the egg mixture. So glad I didn’t. Cooking it first gave it a smoky sweetness that would not be the same without it. The only change I made was instead of sausage, I used three links of Aidells Cajun Stule Andouille sausage, because that’s what I happened to have.
Cranberries are in season and I cooked a handful in some apple juice in the microwave for a minute and added them before the egg. It added a nice contrast to all of the savory chorizo. I love it! It was my first time to use sweet potatoes as a crust. Yum!
Made this today and it was DELICIOUS! Thank you for the awesome recipe, my whole family loved it!
Love this frittata! Absolutely love it!
My only disappointment is the photos of the cut frittata on this website show a piece that is 1/4 of the frittata, whereas the Number of Servings noted for this recipe is 8. I calculated the nutritional info for the individual ingredients and found the Calories and Carbs noted under the Nutrition section are for 1/8 (not 1/4) of the frittata. When you are carb-counting, these details matter!
WOW! So Good! I can’t wait to make this for the rest of the family. I do feel like it took some work, so having a couple extra hands could be helpful. It taste so good, I want to eat it all right away! Thank you so much for this awesome recipe!! I will be sharing!
love frittata, I use a cast iron pan and finish it in the oven instead of the flip.
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