Chorizo Kale Frittata Recipe – Paleo Foundation
We are going to keep things VERY simple this week. I’ve been preoccupied with recipe development and writing additional articles for the blog (will be posting soon!) and all the while my son climbs on me like a set of monkey bars.
I tell ya, this kid will try to climb on anything and everything. I think we have a future cliff hanger on our hands. So…. back on subject, instead of doing an original recipe, I am actually testing out a recipe by Karen Falbo.
It is her Chorizo Kale Frittata with Kalamata Olives. I will post the recipe as written but as always, I will talk about ingredients and inject some personal opinions.
Frittatas, what can I say about you? A frittata is basically an open face omelet or a shell-less quiche. One of the reasons I like frittatas and omelets is that it is a great way to clear out the fridge.
You can use left overs, add a few eggs… BOOM! Frittata. That being said, feel free to sub any ingredients you see fit. I do recommend following the recipe because it is delicious.
This one-skillet easy Chorizo Kale Frittata will be a perfect meal for those with time constraints. Instead of a skillet, you can use individual ramekins to make individual portions. Let’s get this Chorizo Kale Frittata on the stove.
Chorizo Kale Frittata
- 1 Pack – Mulay’s Chorizo Sausage
- ¼ Cup + 2 Tbsp – Kasandrinos Extra Virgin Olive Oil
- ½ – Medium Onion (Finely Diced)
- 3 – Cloves Garlic (Minced)
- ½ lb – Cremini Mushroom (Thinly Sliced)***
- 1 – Small Bag of Baby Kale***
- 1 Tsp – herbs de Provence***
- 8 – Pasture Raised Eggs
- 1 – Large Tomato – (Thinly Sliced in Rounds)
- ¼ Cup – Kalamata Olives (Sliced)***
- ¾ Tsp – Sea Salt
***Substitution notes in the section below
Meaning no corn syrup, no soy protein isolate, MSG or any of that BS. You can find Mulay’s at Natural Grocers I am lucky to have one right around the corner from me. Second is Kasandrinos EVOO. Another product that I highly recommend. It is the BEST EVOO you can get on the market, and it’s Certified Paleo.
***Here are the notes: I have on the ingredients for the Chorizo Kale Frittata. If you cannot find cremini mushrooms at your local grocer or if you are in a food desert, feel free to sub with any mushrooms.
Baby bellas are a great sub. As for baby kale, I couldn’t find baby kale in any of the stores around me, so I went with a bundle of Russian Red Kale but spinach will work just fine. I like to gently massage the kale before cooking.
The logic is it breaks apart the tough cellulose and help with its texture. If you cannot find herbes de Provence, you can use thyme instead. As for the kalamata olives, you can omit it if you are not a fan of olives. I, on the other hand, might have added more because I love olives. Now, let’s talk cooking for the Chorizo Kale Frittata.
If I can save myself from having to wash additional dishes, I’m doing it. In your cast iron skillet, over medium heat, brown the chorizo sausage and set it aside in a large mixing bowl.
Before you decide to pour out the red oil from the chorizo, DON’T! There is a ton of flavor in it, so keep that in the skillet. Add additional olive oil if needed, add onion and mushroom and cook until translucent.
Add in garlic, ¼ Tsp herbs de Provence and salt. Cook an additional 1-2 minutes. Dump the kale into the skillet and cover. Turn off the burner and allow to sit until the kale is wilted. In the large mixing bowl, whisk together 8 eggs, chorizo sausage, remaining of both herbs de Provence and salt, the remaining EVOO, as well as the vegetables from the skillet.
Pour everything right back into the cast iron skillet. Top with sliced kalamata olives and the tomato slices. Pop the Chorizo Kale Frittata into the oven for 45-50 minutes until it is no longer runny.
I like to turn on the broiler for the last 5 minutes. That is it! The Chorizo Kale Frittata is just that simple. Again, feel free to add or subtract to make it your own. Until next time, eat up my friends!