Kale-Chorizo Frittata

Kale-Chorizo Frittata
Photo by Scott Phillips


  • 1 large onion, thinly sliced
  • Freshly ground pepper
  • ½ lb. kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
  • ½ tsp Spanish paprika (pimentón)
  • ½ cup whole milk
  • 1-½ tsp. kosher salt
  • 3 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • 8 large eggs
    • 1 Tbs. all-purpose flour
    • ½ lb. chorizo, cut into small dice

In a 10-inch ovenproof anodized aluminum or nonstick skillet, heat 1 Tbs. olive oil over medium heat. Add the chorizo and onions and cook, stirring frequently, until the chorizo is browned and the onions are tender. Let the mixture cool slightly (it can be warm when added to the eggs, but not pip...

View full recipe at Fine Cooking


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