Grammy's Kitchen · Frittata · Kale & Chorizo Frittata
One of 55 frittata recipes we measured
from www.budgetbytes.com
It ranks #2 of 55 for browning depth among the frittata recipes we compared. 9 cooks on www.budgetbytes.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 122% | 16% |
| fat | 0% | 5% |
| protein add | 210% | 28% |
| vegetables and beans | 0% | 60% |
| salt | 0% | 0% |
| aromatics | 0% | 16% |
| liquid | 122% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 284 g | 10 oz. Mexican style chorizo ($2.75) |
| 1 bunch kale ($0.99) | |
| 200 g | 4 large eggs ($0.93) |
| 244 g | 1 cup milk ($0.36) |
| 25 g | 1/4 cup grated parmesan ($0.24) |
| 112 g | 1 cup shredded mozzarella ($1.00) |
Method: 4 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've been making this for a couple years with a couple changes... --Soy chorizo --Monterey jack or "Mexican" cheese blend --Add fresh red bell pepper sautéed or roasted red bell pepper from the jar. Adjust quantity to your preference (I usually use 1/2 a ” — a cook, 5.0★
“Delicious! My husband isn't a fan of kale, but he liked this fritatta. The chorizo makes the dish. I think it would be better to allow the kale and chorizo to cool a bit and stir the eggs into the mixture instead of pouring the eggs over it. I will make this ” — a cook, 4.0★