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Alan's Chorizo and Red Pepper Frittata

Big THANKS to another recipe winner from the UNSWEETENED Challenge in the UK! Alan Bailey brought us this excellent and delicious frittata that won him this post, but also was part of his win in the entire challenge. Congrats Alan and thanks for the clever recipe to satisfy a breakfast, lunch, dinner, snack! Try it, let us know how it goes for you guys!

Macronutrient Balance: 37g Protein / 31gFat / 10g Carbohydrates - this makes 2 (approximately 10 ounce) servings


  • 1 red bell pepper cut in half, roasted and cut into thin strips - approximately 6 oz (stems and seeds removed)

  • 1 chorizo link - diced 

  • 3 oz red onion cut into thin wedges

  • 6 eggs

  • 1/4 cup whole milk

  • Olive oil cooking spray

  • Salt and Pepper to taste


  1. Preheat the oven to 400 degrees F and place pepper skin side up and roast for 15 minutes. Then turn the broil on for an additional 2-3 minutes. Remove from the oven and let cool before peeling off the skin and cutting into thin strips. Leave the oven on at 400 degrees F to finish off the last step of the frittata. 

  2. Using a stainless steel pan, spray with olive oil cooking spray and bring to medium heat. Add chorizo and onion and cook until onions are soft and chorizo starts to brown. 

  3. Add the red peppers and cook for an additional 30 seconds to one minute. 

  4. Mix together milk, eggs, and salt and pepper and pour over the mixture in the pan making sure to distribute the egg evenly. Cook on low for 6-7 minutes. 

  5. Place pan back in the oven and cook for an additional 5 minutes or until the frittata is golden on top. Serve with a nice mixed green salad or a cup of fruit.  



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