| Let's kick things off with a breakfast dish. For my first post, I thought I would cook something easy enough (that I couldn't mess it up even if I tried), but still delicious enough to make it look like I tried. Chorizo is one of my favorite sausages because it has such spicy bold flavors. I got this chorizo from Flying Pigs Farm, and I have to say they make some of the finest chorizo around town. They also have some great farming practices that make them even better. I also love kale. It just has such an earthy flavor to it, and there are so many different kinds! I didn't follow a recipe for this one, so feel free to amend it as you see fit. You can add other veggies (like tomatoes) or even some cheese. |  |
Chorizo and Kale Fritttata
Ingredients:
1/2 lb chorizo
1 onion (chopped)
8 eggs
1 bunch kale (chopped)
1 to 2 tbsp coconut oil or fat of your choice
salt and pepper to taste
Preparation:
1) Preheat oven to 350.
2) Heat up the coconut oil in a large skillet on medium high heat. Add onions and sauté until softened. Remove chorizo from casing and add to pan, breaking up the pieces as it cooks.
3) Once the chorizo is cooked or almost cooked, add kale. You can just eyeball how much kale should go in there to make it even with the chorizo. Cook down the kale until softened.
4) While the kale is cooking, whisk together the 8 eggs and pour on top of kale-chorizo mixture.
5) Place skillet in oven for 8-10 minutes. You will know that the frittata is done when you can shake the pan and the eggs are no longer runny.
That's it! Super simple and yummy!
Ingredients:
1/2 lb chorizo
1 onion (chopped)
8 eggs
1 bunch kale (chopped)
1 to 2 tbsp coconut oil or fat of your choice
salt and pepper to taste
Preparation:
1) Preheat oven to 350.
2) Heat up the coconut oil in a large skillet on medium high heat. Add onions and sauté until softened. Remove chorizo from casing and add to pan, breaking up the pieces as it cooks.
3) Once the chorizo is cooked or almost cooked, add kale. You can just eyeball how much kale should go in there to make it even with the chorizo. Cook down the kale until softened.
4) While the kale is cooking, whisk together the 8 eggs and pour on top of kale-chorizo mixture.
5) Place skillet in oven for 8-10 minutes. You will know that the frittata is done when you can shake the pan and the eggs are no longer runny.
That's it! Super simple and yummy!
