Kale-Chorizo Frittata

Kale-Chorizo Frittata
Photo by Scott Phillips


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

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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