Kale & Chorizo Frittata

$6.27 recipe / $1.05 serving
by Beth - Budget Bytes
4.25 from 8 votes
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Inspired by this recipe that showed up in my mail box last week, I decided to pair two of my favorites, kale and chorizo, into one easy breakfast frittata!

I also bought my first cast iron skillet this week, which is awesome because I was able to saute and bake all of the ingredients in ONE DISH! If you don’t have a cast iron skillet, you can still easily make this frittata by transferring the sauteed kale and chorizo to a casserole dish before adding the egg mixture (as I did in this recipe).

The other reason that this recipe is so easy is that the chorizo brings all of the flavor and seasoning to the table. There is so much flavor in the chorizo, in fact, that it is completely unnecessary to add any additional spices or herbs. Just six simple ingredients and you’ve got yourself a hearty, delicious dish. Add some toast and a piece of fruit and you’ve got a restaurant quality breakfast.

Kale & Chorizo Frittata

Top view of cooked kale & chorizo frittata in cast iron skillet

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Kale & Chorizo Frittata

4.25 from 8 votes
This kale & chorizo frittata is an easy and hearty dish with southwest flavor that can be eaten for breakfast, lunch, or dinner.
Servings 6
Prep 5 minutes
Cook 1 hour
Total 1 hour 5 minutes

Ingredients

  • 10 oz. Mexican style chorizo ($2.75)
  • 1 bunch kale ($0.99)
  • 4 large eggs ($0.93)
  • 1 cup milk ($0.36)
  • 1/4 cup grated parmesan ($0.24)
  • 1 cup shredded mozzarella ($1.00)
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Instructions 

  • Remove the chorizo from the casings and saute in a large skillet over medium heat until cooked through. Drain the excess grease from the skillet.
  • While the chorizo is cooking, remove the kale leaves from the stems and tear into small pieces. Place in a colander and rinse well. Once the chorizo is fully cooked and drained, add the kale to the skillet. Cook until the kale is fully wilted.
  • Begin to preheat the oven to 350 degrees. In a bowl, whisk the four eggs until they are fairly smooth. Next, whisk the milk and parmesan into the eggs. If you will be baking the frittata in the cast iron skillet, pour the egg mixture directly over the cooked chorizo and kale. If you are cooking the frittata in a casserole dish, spray it lightly with non-stick spray, add the cooked chorizo and kale to the bottom, and then pour the egg mixture over top.
  • Sprinkle the shredded mozzarella over the top of the frittata. Place in the preheated oven and bake for about 45 minutes or until the frittata looks puffy and golden brown on top. Slice into six pieces and serve hot.

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Nutrition

Serving: 1ServingCalories: 368.93kcalCarbohydrates: 5.65gProtein: 22.83gFat: 27.63gSodium: 839.1mgFiber: 0.6g
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close up of chorizo and kale breakfast fritatta in cast iron skillet

Step By Step Photos

package of raw chorizo
This is the chorizo I used. I only used half of this 19 oz. package and froze the rest for later use.

chorizo squeezed out of casing into skillet
Squeeze the chorizo out of the casing and cook in a large skillet over medium heat.

saute chorizo in skillet
Saute the chorizo until it is cooked through. Drain the excess grease from the skillet.

fresh kale in colander to rinse
While the chorizo is cooking, remove the kale leaves from the stems and tear into small pieces. Place the kale leaves in a colander and rinse well.

kale added to skillet to cook
Add the kale to the skillet (it will likely be over flowing) and continue to cook over medium heat.

kale and chorizo in skillet (kale cooked down)
Eventually (about 5-10 minutes), the kale will wilt down to a fraction of its original size.

eggs in mixing bowl
Once the chorizo and kale have cooked, begin to prepare the egg mixture. First whisk the eggs until they are fairly smooth. Also, begin to preheat the oven to 350 degrees.

whisked eggs and parmesan in mixing bowl with whisk
Next whisk in the milk and parmesan.

egg mixture added to skillet with kale and chorizo
If you’re baking the frittata in your skillet (make sure it is oven safe), pour the egg mixture right over top of the cooked kale and chorizo. Otherwise, transfer the chorizo and kale to a casserole dish that has been coated with non-stick spray, and then pour the egg mixture over top.

shredded mozzarella sprinkled over top of frittata mixture in skillet
Sprinkle the shredded mozzarella over top of the frittata. Place the frittata in the preheated oven and bake for approximately 45 minutes.

baked frittata in skillet
You’ll know your frittata is finished cooking when it looks puffed and golden brown on top. The edges will begin to puff first, and when the center is puffed, you’ll know it’s done. The frittata will deflate after it comes out of the oven, but the puff during cooking is a good indicator of doneness.

slice of kale and chorizo breakfast frittata on white plate
Slice into six pieces and serve hot!

close up of a forkful of kale chorizo breakfast frittata
Mmmmmm.

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  1. I’ve been making this for a couple years with a couple changes…

    –Soy chorizo
    –Monterey jack or “Mexican” cheese blend
    –Add fresh red bell pepper sautéed or roasted red bell pepper from the jar. Adjust quantity to your preference (I usually use 1/2 a bell pepper)
    –Prep on the stove but bake in 9×13 pan
    –Serve on toast or tortillas

    The red bell pepper really levels this up for me. I’ll usually sneak in sautéed onion too

    I freeze the leftovers, usually cutting into rectangles then wrapping each piece separately. The flavor is great on a reheat, texture changes but I usually use it as taco filling at that point.

    1. Yes you can certainly give it a shot if that’s what you have on hand!

  2. I made this with Soyrizo and it’s a perfect meatless Monday dinner. Thank you Beth!

  3. Delicious! My husband isn’t a fan of kale, but he liked this fritatta. The chorizo makes the dish. I think it would be better to allow the kale and chorizo to cool a bit and stir the eggs into the mixture instead of pouring the eggs over it. I will make  this again.