Kale-Chorizo Frittata

Kale-Chorizo Frittata
Photo by Scott Phillips


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

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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