Kale-Chorizo Frittata

Kale-Chorizo Frittata
Photo by Scott Phillips


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

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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