Andy loves to eat breakfast and to help him out a little in the mornings I picked this recipe so that I could prepare it in advance, slice it up, and have it ready to go. All he has to do is pop it in the microwave to heat it up. He loves frittatas, kale and chorizo so I figured I couldn’t go wrong… 🙂
- 3 Tbs EVOO
- 1/2 lb chorizo, cut into small dice
- 1 large onion, thinly sliced
- 8 large eggs
- 1/2 cup whole milk
- 1 Tbs. all-purpose flour
- kosher salt and pepper freshly ground
- 1/2 lb kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
- 1/2 teaspoon pimenton (Spanish paprika)
Heat 1 Tbs of the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat (I used a cast iron skillet). 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 arm when added to the eggs, but no piping hot).
Heat the oven to 350 degrees. In a bowl, whisk the eggs with the milk, flour (don’t worry if the flour forms small lumps), 1 1/2 tsp. salt, and several grinds of pepper. Combine the chorizo, onions, prepared kale, and pimenton with the egg mixture, folding them in gently.
Wipe out the skillet, pour in the remaining 2 Tbs. olive oil, and return the pan to medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 – 12 minutes. Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, another 15 to 25 minutes.
Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cook for at least 10 minutes before cutting. Sever warm or at room temperature.
(We loved the flavor of this dish!)