Summer Frittata: Kale & Chorizo

I grow mostly herbs in pots in my garden, and then there are radishes, greens and beets.

This lovely Russian Red variety of kale is the gift that keeps on giving.
I harvest it every other day. It grows quickly and keeps on coming back week after week....and it's pretty too.
I grow it in pots along my driveway.

I usually throw it in a salad, mixed with other greens, or a pasta, but it is my favorite in this delicious frittata.

It's pretty perfect.

Here's how:

8 eggs
1/2 cup whole milk
1 tbsp flour
1 tbsp pimenton (smoked Spanish paprika)
kosher salt & pepper
1 large yellow onion, cut up
1/2 stick of Spanish chorizo (I use Palacios brand), casing removed and diced
handful of kale, torn into pieces
half a ball of fresh smoked mozzarella

Whisk the milk, eggs, flour and pimenton in a large bowl. Don't worry if the flour is lumpy.

In a large heavy nonstick skillet, heat the chorizo with the onion in some olive oil and cook about 4 minutes on medium heat, until the onion is soft.

Add in the kale, and cook another minute. Season w/ kosher salt & pepper.

Pour in the egg mixture and dot with the mozzarella cheese.

Cook on medium heat about 7 minutes until the omelet is set.

Transfer to a 350F oven for 15 minutes until the entire frittata is cooked.

Slide out onto a serving dish and enjoy!


Janice said…
Made this last night for dinner, could not find smoked mozzarella but found smoked gouda, it was fabulous!! Thank you for your blog, recipes, instagram post, love them all!!