Kale Frittata
In Europe, chorizo is a cured spicy sausage that doesn’t require cooking (it’s different from Mexican chorizo.) You can use any cooked sausage, or crumbled bacon or smoked tofu, in its…
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- Salt
- Eggs
- Egg
- Pepper
- Scallions
- Egg whites
- Shallots
- Egg white
Directions
- 1. Mix the eggs and egg whites in a bowl with a fork, seasoning them with salt and pepper. Set aside.
- 2. Heat the oil in a 10-inch (23cm) cast iron or non-stick skillet. Add the shallots or scallions and cook until soft and wilted, then stir in the cooked kale, sausage, and herbs. Season with salt and pepper and cook for a few minutes until everything is nicely cooked together. Add the cheese and pour the egg mixture into the pan.
- 3. Use a spoon to coax the eggs around the kale and sausage so that it’s evenly dispersed. Cook over medium heat for 5 to 6 minutes, then run a spatula around the edges to loosen it from the pan. (At the same time, if you can lift a little of the bottom while the frittata is cooking, it’s a good idea to make sure that it’s browning, but not burning. After loosening the sides, wearing oven mitts, invert a large dinner plate over the top of the skillet and flip both the pan and the plate over simultaneously being careful of the hot skillet. Then slide the frittata, cooked-side up, back into the pan and cook for another minute or so. (Alternatively, instead of flipping the frittata, you can run it under the broiler or put it in a very hot oven, until the top is cooked.)
- 4. When done, slice the frittata onto a serving platter. Serve warm, at room temperature, or cool.