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
Kale & Chorizo Frittata
- 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)
- 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.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
This is the chorizo I used. I only used half of this 19 oz. package and froze the rest for later use.
Squeeze the chorizo out of the casing and cook in a large skillet over medium heat.
Saute the chorizo until it is 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 the kale leaves in a colander and rinse well.
Add the kale to the skillet (it will likely be over flowing) and continue to cook over medium heat.
Eventually (about 5-10 minutes), the kale will wilt down to a fraction of its original size.
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.
Next whisk in the milk and parmesan.
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.
Sprinkle the shredded mozzarella over top of the frittata. Place the frittata in the preheated oven and bake for approximately 45 minutes.
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 into six pieces and serve hot!