Kale & Chorizo Frittata

Ingredients

• Eggs
• Milk
• Egg
• Ice
• Shredded mozzarella

Directions

1. Take the chorizo out of its casings, then cook it in a large skillet over medium heat until it is cooked through. Pour off the extra grease from the pan.
2. As the chorizo cooks, pull the kale leaves away from the stems and tear the leaves into small pieces. Put them in a colander and rinse them well. When the chorizo has cooked and the grease is drained, stir the kale into the skillet. Keep cooking until the kale has completely wilted.
3. Set the oven to 350 degrees. In a bowl, whisk the 4 eggs until the mixture is mostly smooth. Whisk in the milk and parmesan. If you are baking the frittata in the cast iron skillet, pour the egg mixture right over the chorizo and kale. If you are using a casserole dish instead, coat it lightly with non-stick spray, spread the cooked chorizo and kale in the bottom, and pour the egg mixture on top.
4. Scatter the shredded mozzarella across the frittata. Move it to the heated oven and bake for about 45 minutes, until the top is puffed and golden brown. Cut into 6 pieces and serve hot.