Kale & Chorizo Frittata

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  Chorizo, Pork(284g)
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  Kale
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  Egg, Whole, Large
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  Whole Milk(240g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Remove the chorizo from its casings and crumble into a large oven-safe skillet. Cook over medium heat for 5–7 minutes, stirring occasionally, until browned and cooked through. Drain excess grease, leaving about 1 tablespoon in the skillet.
2. 2While the chorizo cooks, remove the kale leaves from the stems, tear into bite-sized pieces, rinse in a colander, and shake dry.
3. 3Add the kale to the skillet with the cooked chorizo. Cook over medium heat for 3–4 minutes, stirring occasionally, until the kale is fully wilted and tender.
4. 4Preheat your oven to 350°F.
5. 5In a bowl, whisk together the eggs, whole milk, and grated parmesan until smooth and well combined.
6. 6Pour the egg mixture evenly over the chorizo and kale in the skillet, stirring gently to distribute the ingredients. Sprinkle the shredded mozzarella evenly over the top.
7. 7Transfer the skillet to the preheated 350°F oven and bake for 40–45 minutes until the frittata is puffy, set in the center, and golden brown on top. A knife inserted in the center should come out clean.
8. 8Remove from the oven and let cool for 2–3 minutes. Slice into 6 equal wedges, divide evenly into 6 airtight containers while hot, and refrigerate for up to 4 days.