Kale-Chorizo Frittata

Kale-Chorizo Frittata
Photo by Scott Phillips


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

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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