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Kale-Chorizo Frittata

Scott Phillips

Servings: 4-6 as a main course, 8-12 as an appetizer

Chorizo sausage, smoked paprika and chopped kale give this frittata a Portuguese spin. Pair it with a fresh green salad for an easy but unusual dinner. Want to mix things up? Use the Recipe Maker to create your own custom frittata recipe with all your favorite ingredients. 


  • 3 Tbs. extra-virgin olive oil
  • 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
  • 1-1/2 tsp. kosher salt
  • Freshly ground pepper
  • 1/2 lb. kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
  • 1/2 tsp Spanish paprika (pimentón)

Nutritional Information

  • Nutritional Sample Size based on 6 servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 140
  • Fat (g): 17
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 305
  • Sodium (mg): 700
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 16


  • 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 piping hot).

    Heat the oven to 350°F. In a bowl, whisk the eggs with the whole milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper. Combine the chorizo, onions, kale, and pimentón with the egg mixture, folding them in gently.

    Wipe out the skillet, add the remaining 2 Tbs. olive oil and return it 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 to 12 minutes.Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.

    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 cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Serve with fresh Mesclun Greens with Classic Sherry Vinaigrette


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Reviews (4 reviews)

  • Hassab | 07/23/2020

    I was skeptical, seems like a fairly standard set of flavor combinations, but it was really good. Definitely on the list any time Kale shows up in my CSA box.

  • user-4536492 | 02/15/2015

    Yummy dish! I substituted spinach, since I didn't have kale, and I added about 1/2 cup of diced cotija cheese. It was delicious. Also, I added 1 tsp. minced garlic. All in all, I found the dish slightly too salty. Next time I'll only add 1/2 tsp. salt, as there is salt in the chorizo and in the cheese. Thanks for a great recipe!

  • user-1028660 | 01/20/2013

    Woke my fiance up with the smells of these ingredients one morning and he could not get enough of this. I recommend making no changes to this recipe - it's fantastic as is!

  • Pastis | 04/12/2012

    This has become my favorite frittata recipe. I have also added shredded smoked gouda, and have usually sauteed the kale instead of boiling it. Delicious!

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