Kale-Chorizo Frittata

Kale-Chorizo Frittata
Photo by Scott Phillips


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